In a large casserole pot over medium heat, add the peanut oil then the kaffir lime leaves, ginger, lemongrass and cook for 1-2 minutes until fragrant.  Add the soy sauce, sweetener and pumpkin and stir to coat the pumpkin in sauce.  Turn up the heat to medium-high and add in the stock, coconut cream, chilli and peanut butter.  Cook this for 10-12 minutes until the pumpkin is just tender, but still holding it’s shape.  Stir through the chicken until warmed through, then take off heat and serve garnished with coriander.