1 lb chicken thighs, cubed
1 can coconut milk, full fat
1 can pumpkin puree (15 oz)
2 T coconut oil
1 large white onion, chopped
2-3 Thai bird's eye chilis, slit but kept intact
3 garlic cloves, minced
1 inch ginger, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. turmeric
salt and pepper to taste
2 T red curry paste
2 T fish sauce
1 giant handful of Thai basil, chopped
1 green bell pepper
1/2 small lime, juice
coconut sugar, optional

1 lb chicken thighs, cubed 1 can coconut milk, full fat 1 can pumpkin puree (15 oz) 2 T coconut oil 1 large white onion, chopped 2 -3 Thai bird's eye chilis, slit but kept intact 3 garlic cloves, minced 1 inch ginger, minced 1 1/2 tsp. ground cumin 1 1/2 tsp. ground coriander 1/2 tsp turmeric 2 T red curry paste 2 T fish sauce 1 giant handful of Thai basil, chopped 1 green bell pepper 1/2 small lime, juice

1. Heat coconut oil in a pan on medium heat, then add onion, thai chilis, and a pinch of salt.
2. Once the onion begins to turn golden, add ginger and garlic.
3. After a couple of minutes, add the cumin, coriander, turmeric, salt, pepper, and curry paste.
4. Add the cubed chicken to the pan and stir to coat the meat with the spices.
5. Throw in the bell pepper and Thai basil, give the pot contents a quick stir, and then pour the coconut milk and canned pumpkin into the pot. Add the fish sauce.
6. Reduce the heat and simmer. Cover and cook for 15 minutes or until the chicken is done.
7. Stir in the lime juice and add a little coconut sugar if needed; then serve.