Step 1
Bring water to the boil in a small pot, add jasmine rice and bring back to the boil. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Step 2
Cut the chicken thighs into bite-sized pieces, chop the pumpkin into 5 cm chunks (keeping the skin on).
Step 3
Pour the curry paste (including the oil) into a large pot. Turn the heat to medium and let it simmer for a few minutes.
Step 4
Crush the kaffir lime leaves in your hand and add to the pot cook for 2-3 minutes.
Step 5
Add the chicken pieces and stir often until the chicken turns white.
Step 6
Pour in the coconut milk, water, salt and fish sauce, then stir to combine, continue cooking at low heat.
Step 7
Once the curry comes to a gentle boil, add the pumpkin and palm sugar and let it simmer for 15-20 minutes or until the pumpkin is cooked. Taste and add more salt if needed.
Step 8
Serve over steamed rice, topped with chopped red chillies and fresh Thai basil.
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