Heat your fry pan with the coconut oil over medium heat then add the onion, chilli and garlic and soften for 2-3 minutes until caramelised and aromatic. Now add in the chicken and spices, stirring to coat the chicken well with all of the delicious flavours. Once combined, add in the chopped zucchini.
Pour in the coconut cream, stock and fish sauce and leave to simmer on low for 10-20 minutes to intensify all the flavours. Depending on the size of your chicken chunks, make sure it is cooked through.
Meanwhile, steam the diced pumpkin until lovely and soft. In a bowl, mash it together with a fork with the coconut cream and season well with salt. If you're making a large batch of this, you can blitz it together in a food processor.
Take off the heat, add the lime juice and serve into a bowl on top of your puree. Sprinkle with the fresh chopped coriander and enjoy!