Pork Panang with Kabocha Squash

This is a take on the SheSimmers.com recipe here; as always her recipes are spectacular, and she has a couple of cookbooks out that are worth looking in to.  I do make a few changes, as well as telling you how to break down a kabocha without that pesky little loss of fingers.  It's delicious, filling, and the kabocha adds a nice sweetness which lets you skip adding sugar.

1 lb trimmed and sliced pork loin
1 small kabocha (you really want one about the size of a grapefruit, larger ones should be halved or mixed in to a double recipe)
4 oz can panang curry paste (or to taste if it's too spicy)
1 large shallot, minced
3 cloves garlic, minced
Thai chiles to taste, minced (optional)
1 can coconut milk, unshaken
1 T oil
Fish sauce
 4 kaffir lime leaves, finely sliced (if you can find them)

Take a small thin knife, like a paring knife, and vent your frustration on that squash (it's shockingly cathartic).  You want to punch a bunch of slits in to the center of the squash to vent it so it won't blow up in the microwave.  Microwave the squash for 3-5 minutes (depending on size) so you can cut it apart without losing fingers.  Take a spoon and remove the seeds, then cut it in to bite-sized pieces.

Take the top creamy part off of the coconut milk, and combine it with the shallots, garlic, curry paste, Thai chiles (if using), and oil in a large skillet.  Saute until mixed and fragrant.  Add in the rest of the coconut milk, the pork, and the squash, cooking until both are done but the squash isn't falling apart.  If you find the sauce is reducing too much thin it out with stock or water.  Season with fish sauce to taste, and the kaffir lime leaves.  Remove from heat and serve with jasmine rice.