If cooking this curry on the stovetop, cut the chicken into bite-sized pieces.
Heat oil in a dutch oven over medium heat then add the onion and chilies.
Once the onions begin to turn golden brown, add the ginger and garlic and stir-fry for 2 minutes.
Add the chicken, cumin, coriander, turmeric, salt, pepper, red curry paste, and mix well.
Add the coconut milk, broth, pumpkin puree, fish sauce, and bell pepper to the pot.
Reduce the heat to low, cover the pot with a lid and cook for 15 minutes or until chicken is cooked through.
Add the lime juice and Thai basil and serve with jasmine rice.