Step 1

Bring the oil to medium-high heat in a Dutch oven or skillet, and sear the onion and chicken until coloured.

Step 2

Add a teaspoon more oil and the curry paste, garlic and ginger and fry until the chicken is well coated.

Step 3

Add the coconut milk, chicken broth, tomato paste and kaffir lime and stir before bringing to a simmer.

Step 4

Simmer for 10 minutes, partially-covered.

Step 5

Add the pumpkin pieces and cook for another 15-20 minutes or until tender.

Step 6

In the last minute, add the red bell pepper, maple syrup and fish sauce (it's you salt, so no need for extra salt).