1.Heat the oil in a large pan. Cook chicken, in batches, until browned all over; remove from pan.
2.Cook onion, stirring, until softened. Add paste; cook, stirring, until fragrant. Add coconut milk, stock, pumpkin and chicken. Bring to the boil; reduce heat, simmer, uncovered, for about 10 minutes or until pumpkin is tender.
3.Stir in silver beet, sugar, chilli, sauce and juice; top with basil and sprouts.
4.Serve with extra lime and steamed jasmine rice, if desired.