2-3 tablespoons green curry paste, according to taste
4 cups peeled and chopped pumpkin
400ml can light coconut milk
500g chicken thigh fillets, chopped
1. Heat a deep, non-stick frying pan to medium-high heat. Add the curry paste and pumpkin. Stir until pumpkin is well coated and the curry paste smells fragrant.
2. Add coconut milk. Stir to combine and bring to simmering point. Cover, and cook for 6-8 min, or until pumpkin is almost cooked.
3. Add chicken. Return to a simmer. Leave uncovered. Cook 5 min, or until chicken is cooked and pumpkin tender. Season with fish sauce. Serve with lime wedges, shredded basil and cooked rice.