Peel pumpkin skin (you can leave a little on for extra bite) and cut into bite sized pieces.
Chop chicken into bite sized pieces with bone or remove the bone and chop the meat. You can leave teh skin on or take it off as you please
Add coconut cream in the pan on low to medium heat until coconut oil separates a bit and then add the red curry paste, Stir under heat until the curry sauce is fragrant and smooth.
Turn the heat to high, add chicken and continue cooking for 6 mins. With the chicken part cooked add pumpkin and stir to coat with the curry sauce. When it begins to boil add the seasoning powder with the fish sauce. Continue stir fry until fragrant.
Add coconut milk mixed with water, reducing the heat to a simmer as soon as the curry boils. After 8 mins taste pumpkin if cooked then season with seasoning powder, palm sugar and brown sugar.
Have another test and if happy with the taste add kaffir lime leaves, and sweet basil. Served with steamed Jasmine rice.
Simple Thai Coconut Chicken Curry Recipe with Pumpkin