The sweetness of the pumpkin and the fat of the pork soften the spiciness of this curry. Since both the pumpkin and the thinly-sliced pork cook quickly, this dish can be put together in no time at all!

Ingredients (Serves 4)
* 1 pack red curry paste
* 1 pack (250ml/8.5 fl oz) coconut milk
* 250g (8.8 oz) pork
* ¼ of a Japanese pumpkin (kabocha; roughly 300g/10.6 oz)
* 250ml (8.5 fl oz) water
* 1 teaspoon sugar
* 1 tablespoon nam pla (Thai fish sauce)

Directions
1. Cut the pork into bite-sized pieces. Remove the seeds from the pumpkin and cut it first into wedges, then into smaller pieces.
2. Put the curry paste into a pan with about half a cup of coconut milk (not all of it yet), and heat until you can smell the fragrance of the curry.
3. Add the pork to the pan and fry until it changes color.
4. Add the remainder of the coconut milk, the water and the pumpkin, and boil it all together until the pumpkin has softened. This will take approximately five minutes of boiling.
5. Adjust the flavor with nam pla and sugar before serving in bowls.

The ingredients state 1 teaspoon of nam pla, but since its saltiness intensifies over time, begin by adding half a teaspoon and check the flavor before adding more if necessary. If you don’t have any nam pla, mentsuyu (concentrated Japanese noodle soup stock) can be used instead.

Red curry paste is made using only red chili peppers. It's a versatile paste that can be used in a wide range of recipes, such as stir-fries and boiled fish dishes, as well as curries.

Read more in Japanese from All About Thai cooking guide Takako Shimoseki.