Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)

The pumpkin turns amazingly sweet in this Thai red curry and offsets the heat from the chilli

Ingredients
1 can (114g) Maesri Red Curry Paste
500g Sliced Chicken Breast
300g cubed Kent Pumpkin
400 ml Coconut Milk
1 cup Basil Leaves
Lion Brand Jasmine Rice

​Directions

1. Bring 'head' of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
2. Add remainder of coconut milk. 
3. Add chicken and pumpkin until cooked
4. Garnish with basil
5. Serve with steamed Lion Brand Jasmine Rice.