Cut the bell pepper into pieces. Also slice the shallot and the garlic. Finely chop the cilantro. Keep some of the leaves apart for garnishing.
Bake the chicken strips in coconut oil, until they are golden brown. Set them aside.
Bake the shallot and the garlic in the same pan (wok).
When tender, add the coconut milk and the mashed pumpkin.
Bring it to boil. Then add the bell pepper, and the spices: ginger powder, turmeric powder, red curry paste, salt. Let it simmer for 10 minutes.
then add the chicken and the cilantro and let it simmer for another 5 minutes.
Serve with basmati rice and garnish with some cilantro leaves.