Heat Coconut Oil (3 tablespoon) in a wok or pan over medium-high heat.
Add Fresh Ginger (1 tablespoon) and Garlic (4 clove) to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
Add Thai Red Curry Paste (3 tablespoon) to the mix, then saute for another minute.
Pour the Coconut Milk (1 can) into the wok or pan.
Add the Pumpkin (1 1/2 cup) to the wok, then let it simmer for about 2 minutes
Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
Add Boneless, Skinless Chicken Thigh (1 1/2 cup) to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
Stir in Fish Sauce (1 tablespoon), Brown Sugar (1 tablespoon) and Kaffir Lime Leaf (2).
Transfer the curry into a bowl, then garnish with fresh sliced Red Chili Pepper (1), Fresh Cilantro Leaf (1/2 cup) and Fresh Thai Basil Leaves (1 cup). Serve with steamed rice. Enjoy!