Chicken & Pumpkin Red Thai Curry

Method

1. Peel, deseed and cut pumpkin into bite-size pieces.
2. Trim fat from chicken thigh fillets and cut into bite-size pieces.
3. Bring approx ½ cup of coconut milk to the boil, add curry paste and stir to combine. Continue cooking and reducing over medium high heat until it is very thick.
4. Add the chicken and mix into the paste.
5. Add the remaining coconut milk and chicken stock. Season with palm sugar and half the fish sauce, simmer for approx 8 minutes.
6. Add the pumpkin and simmer for approx 6 minutes or until cooked. Don’t overcook or it will turn to mush.
7. Just before pumpkin is fully cooked add green beans.
8. If using, add kiffer lime leaves, scrunched and torn.
9. Remove from heat when vegetables are cooked and adjust seasoning with the remaining fish sauce if needed.
10. Stir in Thai basil. Serve immediately with jasmine rice.