Thai squash & pineapple curry

Recipe uploaded by

Jo Pratt

22 ratings

Recipe by Jo Pratt

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1. Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
2. Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Making it meaty or Indian

Fry 4 chopped chicken breasts or thighs with the onion. Or add shredded cooked chicken 5 mins before you're ready to serve. Or, switch the Thai curry paste for Indian curry paste and serve with rice.

Per serving

172 kcalories, protein 4g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 3g, salt 0.5 g

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Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion , chopped
• 4 tsp Thai red curry paste
• medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
• ½ x 400ml can reduced-fat coconut milk
• 200ml vegetable stock
• 140g frozen green beans
• 237g can pineapple chunks in natural juice, drained
• coriander leaves, chopped, and leaves to garnish

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion , chopped
• 4 tsp Thai red curry paste
• medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
• ½ x 400ml can reduced-fat coconut milk
• 200ml vegetable stock
• 140g frozen green beans
• 237g can pineapple chunks in natural juice, drained
• coriander leaves, chopped, and leaves to garnish

Per serving

172 kcalories, protein 4g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 3g, salt 0.5 g

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