https://www.recipetineats.com/thai-red-curry-with-chicken/

Heat oil in a large heavy based skillet over medium high heat.

Add curry paste, ginger, garlic, and lemongrass and cook for about 2 minutes so it "dries out" (See video)

Add vegetable broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Add coconut milk, sugar and soy sauce. (Remember to make some with tamari for katie!) Stir, then add chicken/tofu to separate pans.

Spread chicken/tofu out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the protein is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more soy sauce to add more saltiness, sugar for sweetness.

Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.