Thai Green Curry Pork with Roasted Butternut Squash & Carrots
An impromptu lunch, home alone with my little boy & I felt like I was in restaurant heaven! You don’t even need to ‘try’ to make this dish look pretty, it happens all by itself with that vibrant orange bed of Roasted Carrots & Butternut, and the crisp roasted seeds on the top! There’s something about actually treating myself to a tasty, gorgeous looking lunch rather than heating up leftovers, that lifts my whole day. So what are you making tomorrow?
Thai Green Curry Pork on a Bed of Sweet Roasted Butternut Squash & Carrots
For 2 people:
– 450g (1lb) boneless pork
– 1 medium sized butternut squash (450g/1lb)
– 4 medium sized carrots (450g/1lb)
– 1/2 onion
– 2 garlic cloves
– 1 tin coconut milk
– 30g/ 1oz pumpkin seeds
– 30g/ 1oz sunflower seeds
– 50g/ 1 1/2oz natural cashew nuts
– Thai Creen Curry powder (main ingredients: ginger, garlic, onion, coriander, chili pepper, cumin)
– sea salt
– black pepper
1) Preheat the oven to 180C/ 350F
2) Peal and chop the carrots and butternut squash into small equally sized pieces and spread them out on an oven tray. Drizzle olive oil over the top, a sprinkle of salt and pepper and put them into the oven for about 35 minutes (until the pieces are soft and have a nice roasted colour)
3) Finely cut the onion & cut the pork into thin strips
4) Add a little olive oil into a frying skillet and fry the onions until soft. Add the strips of pork, then crush the garlic over.
5) Once the pork has been sealed, pour over the coconut milk, and season with the Thai Green Curry. Turn the heat down, cover the pan and let it simmer for about 10 minutes
6) Season the pork with salt and pepper to taste
7) In a separate frying pan dry roast the pumpkin and sunflower seeds & the cashew nuts.
8) To serve, lay a bed of roasted butternut squash and carrots, spoon over the coconut pork and top with the roasted seeds and cashew nuts. Voila!
This dish is absolutely delicious! The roasted vegetables are a tender, sweet delight; the pork is creamy and bursting with flavour; and the nuts and seeds make a perfect crispy top.
I’m all for making food for my Little Man while I’m making it for myself, and since he’s still under 1 year old, I don’t salt his food at all. For this one I just had an additional pan on the hob, which half the pork and coconut milk (etc) went into. Also I only salted half of the tray of carrots and butternut squash that went into the oven. Mr 11 months is very keen on Thai Green Curry, and devours this dish, smacking his lips together after each mouthful… What can I say, he is quite an enthusiastic eater 😉