Get your prep done before you start cooking. Season the chicken fillets on both sides with salt, pepper and garlic powder. Set aside.

Remove the seeds and dice the pumpkin, you don't need to peel it if using Hokkaido pumpkin. Grate the ginger and garlic cloves.

Heat oil and butter over medium high in a heavy-bottomed skillet or pan. Add chicken fillets and cook for about 5-8 minutes per side or until cooked through. The cooking time may vary depending on the size of your chicken. Remove from skillet onto a clean plate.

Add pumpkin and cook for 3 minutes. Stir in garlic and ginger. Then add turmeric, brown sugar and fish sauce. Add Thai red curry paste and stir until incorporated.

Pour in broth, bring to a boil and simmer for 3 minutes. Add coconut milk and lemon juice, simmer for 3 minutes more until the sauce starts to thicken.

Finally add the chicken fillets back to the skillet and simmer over medium low until the chicken is heated through, about 2 minutes. Top with cilantro and serve with your choice of sides. Enjoy!