Minimal stirring is required for this caramelised pumpkin and chicken curry that bubbles away beautifully in the oven while you do something else. In goes coconut milk for extra sweetness, and Thai basil and lime juice to bring freshness. We've left it heat-free, but you can add your favourite chilli condiment at the table.
Preheat oven to 200°C fan-forced. Peel pumpkin and scrape out and discard seeds. Cut pumpkin into 2cm pieces. Cut onion into 1cm wedges. Cut chicken into 4cm pieces.
Place pumpkin, chicken, onion, curry paste, fish sauce and oil together in a non-stick roasting pan and toss to coat. Roast for 15–20 minutes or until pumpkin is tender and lightly caramelised and chicken is just cooked through. While curry is cooking, continue with step 3.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Set aside, covered, until ready to serve.
Remove curry from oven, add coconut milk, 60ml (¼ cup) water and spinach leaves and mix to combine, scraping the bottom of the pan with a wooden spoon. Bake for a further 10–12 minutes or until coconut milk is hot and bubbling.
Squeeze in juice of ½ lime and season with salt, pepper and sugar to taste. Pick basil leaves from their stems. Add ½ the basil leaves to pan and stir to combine.
Cut remaining lime into wedges. Spoon rice into bowls and top with curry and remaining basil leaves. Serve with lime wedges.