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.
