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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 with Roasted Butternut Squash & Carrots

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

Thai Green Curry Pork with Roasted Butternut Squash & Carrots


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 😉


Linking up Thai Green Curry Pork with Roasted Butternut Squash & Carrots with #TastyTuesday & #RecipeoftheWeek



  1. That looks so attractive. You’ve really got the whole ’first bite is with the eye’ thing nailed! Thanks for linking up with #recipeoftheweek 🙂 I’ve pinned and tweeted this post and there’s a fresh linky live now. Hope you join in x

  2. Ooh, I love the look and sound of this! My 15 month old is also a big fan of Thai green curry, so I’ll be trying this out for her (and the rest of us) too!
    Popping over very late from #recipeoftheweek and #tastytuesdays

    • A 15 month old… That’s totally perfect! The whole dish gets so deliciously sweet & creamy all at the same time, the little ones can’t believe their luck!
      Yeah – me too 🙂

  3. Gorgeous styling and food as always, so vibrant and healthy too-would never have thought of root vegetables in a thai dish but they appear to work so well! Thanks for linking up to #tastytuesdays

    • Thank you Vicky @HonestMum …I think all my best compliments come from you 😉
      Yeah – I’m crazy about Butternut Squash!! It’s SOOOOO SWEET! – Absolutely perfect with the coconut milk …There must be tonnes more variations of dishes to do with these wonderful ingredients 🙂

    • Thank you! I’m CRAZY about roasted butternut squash so it’s been an addition to a lot of meals right now whilst there are tonnes of them in the shop 🙂

  4. I knew I would spend quite some time reading your new post and commenting so I went to the freezer to get the rest of the ice-cream tub I started earlier (all polished!). Nice lunch! We are all curry-lovers at home. Will definitely have to try this one! x Mel

  5. This sounds like a lovely lunch and relatively simple and repeatable, will order some thai green curry powder as I have never tried this, it sounds like it will work out more economical than the ready made sauces I often opt for.

    • Thank you lovely! Yep, left overs are my staple – as long as Mr M didn’t run off with the last of them!
      Loving that food pics need daylight so I might be up for some more fresh cooked lunches in the very near future 😉

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