This Pork and Butternut Curry recipe had my partner coming into the kitchen to check to see “How things were going”, due to how good it smelled. (He really just wanted it to be ready faster). I can’t blame him either. After having a bite, I knew this would be added to our list of favorite recipes. Sidenote: The pork can be replaced with baby eggplants for a vegetarian-friendly dish! Just be sure to check the other ingredients for necessary swaps too!

Inspired by 400 Thai & Chinese Delicious Recipes for Healthy Living, this dish is perfect as a comforting meal. With protein and healthy ingredients, the flavor combinations really are something else. If you know you’ll be running on low energy at the time of cooking, I recommend prepping the ingredients beforehand to make putting everything together go faster. It will make a difference in making the process feel less overwhelming.

Pork and Butternut Curry

Ingredients

6 Servings

2 tsp Oil (Olive, Avocado, Sunflower)
1 oz Ginger, finely sliced
1-2 Red Thai Chilies, peeled, seeded and finely sliced
3 Shallots, halved and finely sliced
2 Tbsp Lemongrass
2 tsp Ground Turmeric
1 tsp Ground Yellow Mustard
2 tsp Brown (or Palm) Sugar
1lb (450 g) Lean Pork Loin (Or eggplant), cut into bite-sized cubes
2 Tbsp Fish Sauce (Or Tuk Prahoc)
900 ml Coconut Milk (Reduced Fat)
1 Butternut Squash, peeled and seeded, cut into bite-sized cubes
4 Lime Leaves
1 small bunch each of Fresh Cilantro and Fresh Mint (Stalks removed)
Rice or Noodles to serve
Salt and Pepper

Instructions

Heat your preferred oil in a heavy pan or a large wok. Stir in the ginger, chilies, and shallots. Stir-fry until these are fragrant, add in the lemongrass, allow this to heat for a few moments. Add the turmeric, sugar, and yellow mustard.

Stir in the chunks of pork or eggplant and stir-fry until the pieces are golden brown on both sides. Stir in the fish sauce and coconut milk. Bring to a boil. Add the butternut squash and lime leaves, and reduce the heat. Cook uncovered at a gentle simmer for 15-20 minutes.

As the butternut squash cooks, prepare your rice or noodles. By the time the rice/noodles are prepared, the pork and squash should be tender and the sauce will have been reduced. Season to taste.

Serve the rice/noodles in a bowl, top with the curry, and garnish with more coriander and/or mint as desired.

Enjoy!

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Thai Chicken with Butternut Squash Recipe