In a large bowl, add pork, fish sauce, 1/4 cup coconut milk & 2 tbsp yellow curry paste. Stir to coat the pork. Cover with cling wrap and refrigerate for approx 60 minutes to marinate.
Pre-heat a fan forced oven to 180°C.
Add pork and any remaining marinade in the bowl to a large frying pan, over medium high heat. Cook the pork until browned.
Remove pork from the pan, set aside and keep warm. Note: use an oven proof frying pan as the pan will be placed in the oven to cook at a later stage.
Heat peanut oil to the same frying pan over medium high heat.
Add onion and cook for about 5 minutes or until softened.
Add remaining yellow curry paste and cook for about 30 seconds until fragrant.
Add pumpkin and rice and stir to mix through and coat both with curry paste.
Add coconut milk and water and bring to a simmer.
Remove from heat, cover pan with foil and place in oven. Bake for 20 minutes
Remove from oven, add snow peas and pork to pan and stir to mix through.
Recover with foil, place back into oven and cook for a further 7 – 8 minutes, or until rice is tender.
Remove from oven, garnish with coriander leaves and chilli and serve.