This is a great dish to make in the fall, which is actually when I made this, despite taking forever to post it. I had always wanted to try making a pumpkin curry after I tried one at the very excellent Thai X-ing, an off the beaten path restaurant literally in someone's living room in Washington, D.C. The pumpkin curry dish surprised me with how much flavor it packed in - the standard pungency of a curry sauce, but with the smoothness and slightly sweet and nutty overtones from the stewed pumpkin (in that case, acorn squash). So the first fall that came around, when fresh squash reared their heads, I made it a point to try this out.
I highly recommend kabocha squash to make this dish instead of other squash or pumpkins. It holds up well, is fairly easy to work with, and seems to be the traditional gourd preferred by many Thais, in addition to being one of the mystery orange vegetables in an order of Japanese tempura.
Don't be misled by the name, this dish is non-vegetarian given the addition of some boneless pork to round out the protein content of the dish. After all, squash and pork chops seem to go together, so why not pork with squash curry?
