Preheat the oven to 180°C.
Arrange the chicken, pumpkin and kaffir lime leaves in a roasting dish.
Put the ginger, curry paste, fish sauce and coconut milk in a jug. Mix well to combine then pour over the chicken mixture.
Bake for 50-55 minutes or until the chicken is cooked through and the pumpkin is tender.
Scatter with coriander and Thai basil (if using) and serve with steamed jasmine rice.
