What you will need:

2 cans coconut milk
1-2 T red curry paste
basil, either 1/4 cup fresh if you can get it or just use about 1 T dried
3-6 T fish sauce
about 4 T brown sugar
2/3 cup chicken stock
2 or 3 chicken breasts, cubed small
a small cooking pumpkin
Optional: a couple t roasted red chili paste

Prepare the pumpkin to the chunked, cooked stage. Drain and set aside.

Bring coconut milk to a simmer in a heavy-bottomed saucepan and whisk in the red curry paste (and chili paste if you're using it). Use less curry paste if you don't want it spicy. I use 2 T and its nicely hot. You can use less and just put chili oil on the table for those who like it milder. But don't skimp TOO much or it won't be red curry! Simmer for about 5 minutes then add basil and fish sauce. Some people don't like too much fish sauce but I don't believe in moderation when it comes to exotic spices. Add the brown sugar (you can add more later if its too sharp), chicken stock, and raw chicken. Simmer a few minutes to get the chicken cooking before adding the pumpkin. Simmer all together for at *least* 10 minutes, and adjust seasonings. I like the pumpkin really soft so I let it go more like 15.

Serve with sticky rice (I like to actually spoon the rice right into the bowl when I have curry). Serves like, 6 or so, but I have to eat it all myself because my brother isn't an adventurous eater. Weenie.

Update: a version of this dish they make at a local Thai place adds shrimp and bell peppers and I now do this too. Add 1 or 2 sliced bell peppers (I like red) to the curry with the chicken. Add up to a pound of cleaned, shelled, deveined and de-tailed shrimp when you add the pumpkin. Simmer until shrimp is done.

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