Spicy Thai Chicken and Pumpkin Curry

1Season the cubed chicken breasts (2) with salt and pepper.

2Add the vegetable oil (1 tablespoon) to the Thermomix bowl and heat at 100°C for 3 minutes.

3Add the finely chopped onion (1), minced garlic, and grated ginger (1 tablespoon) to the Thermomix bowl. Sauté at Speed 1, 100°C for 5 minutes until aromatic.

4Add the red curry paste (1 tablespoon) to the bowl and mix for 1 minute at Speed 1, 100°C to release the flavors.

5Add the cubed chicken breasts (2) to the bowl and cook for 5 minutes at Speed 1, Reverse, 100°C until slightly browned.

6Pour in the coconut milk (400 ml), fish sauce (2 tablespoons), and brown sugar (2 tablespoons). Mix at Speed 1, Reverse, 100°C for 5 minutes.

7Add the diced pumpkin (500 g) and sliced red bell pepper (1). Continue to cook at Speed 1, Reverse, 100°C for another 10-15 minutes, or until the pumpkin (500 g) is tender and chicken is cooked through.

8Stir in the lime juice (1 tablespoon) and adjust seasoning with salt and pepper if needed.

9Serve the curry over jasmine rice, garnished with fresh cilantro.