Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork. When ready to eat, drizzle in 1-2 tablespoons molasses plus all the pomegranate arils. *Once the pomegranate arils are added, the rice should be eaten right away. Also, rice can cook differently for everyone, this is just what works for me.

While the rice is cooking, make the curry. Heat a large skillet over medium-high heat and add the coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked throughout, about 5-10 minutes. Add the pumpkin, saute 2 minutes.

To the skillet add the coconut milk, sweet that chili sauce, peanut butter, soy sauce, thai red curry paste, ginger and curry powder. Stir to combine, bring the mixture to a boil, cook 8-10 minutes or until the sauce thickens slightly. Remove from the heat and stir in the cilantro and lime juice.

Serve the curry over the rice. Add a sprinkle of chopped peanuts and a handful of fresh pomegranate arils. Eat with Naan!