Red Curry with Chicken and Pumpkin

I managed to get the Thai recipes my other cols learnt at Sunrice. Here they are.

Ingredients (serves 4)

Red curry paste
4 red bird eye chillies
5 dried red chillies
6 small shallots
8 cloves of garlic
pinch ground cumin
pinch gound coriander
2 cm galangal
2 stalks lemongrass
1 kaffir lime, rind only

Chicken and pumpkin
400g boneless chicken leg, cut into 1" cubes
2 tbsp cooking oil
4 tbsp red curry paste
2 cup coconut milk
2 tbsp fish sauce
2 tbsp palm sugar
4 kaffir lime leaves, thinly sliced
150g pumpkin, diced, steamed till cooked but firm
20g thai sweet basic leaves
1 red chilli, thinly sliced

Method
1) Prepare the red curry paste ahead of time. Pound all the ingredients together (starting with lemon grass and galangal) to form a fine paste. To make it easier, you may want to chop up the ingredients first. Set aside.
2) Place the oil into a wok and fry the red curry paste for 5 mins over moderate heat until the fragrance emerges. Be careful not to burn the paste, adding a little oil or water if necessary.
3) Add coconut milk. Simmer for 5 minutes then add the fish sauce, palm sugar and kaffir lime leaves.
4) Stir in the pumpkin and cook for 2 mins. Garnish.

Chef's tip:
Carefully remove the flesh from the pumpkin and reserve the skin for use as a serving bowl.