Heat the oil in a large heavy bottomed pan.  Add the top of the coconut milk (from both tins) and simmer for five minutes.  Add the red curry paste and simmer another five minutes, stirring frequently.
Add the remaining coconut milk to the pan, bring to simmering point, then add the chicken.  Let simmer 5 – 10 minutes.
Add the chicken stock and pumpkin and bring back to simmering point.  Add the Thai fish sauce, sugar, salt to taste, kaffir lime leaves, lemongrass, pea eggplants and chillies and leave to simmer very gently until chicken and pumpkin are cooked, about 20 minutes.  Be careful not to overcook. It should taste hot, sour and sweet.
Can be garnished with red chillies.  Excellent served with steamed jasmine rice.

Tip: for a spicier dish, don’t remove the seeds from the chillies.