In a large wok or pot, heat 1/2 cup of coconut milk over medium heat. Stir continuously for about 3–5 minutes until it bubbles and thickens, then mix in red curry paste and fish sauce.

Pour the remaining 1 1/2 cups of coconut milk and water into the pot, then add pumpkin chunks. Stir gently and let it simmer uncovered for 10–15 minutes until pumpkin is tender.

Introduce thinly sliced pork and torn kaffir lime leaves, stirring to combine. Simmer an additional 8–10 minutes until pork is cooked through.

Taste the curry and adjust sweetness by stirring in palm sugar. Toss in sweet basil and chili peppers, stirring until basil is wilted. Serve hot over jasmine rice.