600 grams pumpkin
1 cup coconut cream
3 cups coconut milk
1/2 cup red curry paste
250 grams pork loin, thinly sliced
1/4 cup + 2 tablespoons fish sauce
1 tablespoon palm sugar
5 kaffir lime leaves
3 bell chilies, diagonally sliced
2 green and red spur chilies
1. Clean the pumpkin. Cut in halves and remove the seeds, pulp and stringy portion. Peel off the skin and cut into bite-sized pieces. Put aside.
2. In a pot, cook 1/2 cup of coconut cream and coconut milk together over medium heat. Stir in the curry paste. When the coconut milk begins to boil, stir continuously in order not to let the oil surface. Add the pumpkin, boiling until cooked through. Add the pork, cooking until it is done. Season to slightly salty taste and stir to mix well. Add the kaffir lime leaves, both kinds of chilies and the remaining coconut cream. Stir to combine. Turn off the heat.
3. Ladle into a serving bowl and serve.