Thai chicken and vegetable red curry

1 Spray a frying pan with oil. Add onion and cook for 5 minutes over a medium heat until soft. Transfer to a medium-sized saucepan. Add chicken to pan and brown over a high heat until golden. Add curry paste and stir. Transfer to saucepan. Add 1/2 cup water to frying pan and stir into curry mix residue. Pour into saucepan.

2 Add pumpkin to saucepan. Bring to the boil, reduce heat, cover and simmer over a medium-low heat for 25 minutes or until pumpkin nearly tender and chicken cooked. Add beans and cook over a medium heat for 5 minutes until just tender. Add tomatoes, chestnuts and coconut milk and cook for 3 more minutes or until hot. Serve scattered with coriander.