red chicken curry with mango salsa

4 spring onions
4 kaffir lime leaves
1/2c coconut milk
1t raw sugar or 2t palm sugar
1/2 red pepper, sliced
1/2 butternut squash, peeled and cut into 2cm cubes
300g chicken pieces (preferably those little long pieces from either side of the back bone)
handful corriander leaves
2 sloshes fish sauce
2T red curry paste
squeeze lime

~mango salsa~
1/2 mango, chopped
1/2 small red onion, chopped
juice of 1/2 lime
small handful chopped corriander leaves

Put 3T coconut milk into a pan and heat gently. Once reduced slightly, add curry paste and mix together. Add rest of coconut milk, lime leaves and pumpkin and simmer gently until pumpkin is getting soft. Add all other ingredients (except lime, fish sauce and coriander leaves) and cook gently until chicken is just done. Season with fish sauce and serve with jasmine rice and mango salsa. Finish with a squeeze of lime and a scattering of corriander.