Thai squash & pineapple curry

Recipe uploaded by

Jo Pratt

15 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

'The flavours were good - particularly the sauce - and the dish was easy to make. We served ours with garlic and coriander naan breads.'

Latest comments and suggestions

• Bar Lodge

  08 November 2007

  Bar Lodge rated and commented on this recipe

  

  Used Pumpkin rather that squash and did boil it to soften a little for 10 minutes. Rest of ingrediants left unchanged. Very scrumptious.

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• kirstyjolly

  18 November 2007

  kirstyjolly commented on this recipe

  Really enjoyed this - the squash makes an excellent substitute for meat. Making your own red curry paste makes the world of difference! Also, tasted better the day after it was made!

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• claire walton

  27 November 2007

  claire walton rated and commented on this recipe

  

  Smells lovely and tastes it too. Was nice and spicy. The pinapple if cooked eariler than recipe states tastes great as it is really juicy.

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• nxg

  04 January 2008

  nxg rated and commented on this recipe

  

  The pineapple adds a sweet-but-not-too-sweet flavour to the recipe. Taste/texture-wise, there's no need to peel squash or pumpkins for curries or stews. They aren't peeled in curry restaurants, and since I tasted them unpeeled in a restaurant, I've not peeled them since... they're such a pain to peel, I figure I'm saving a good five or ten minutes, and adding more (tasty) fibre to my diet, too!

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• Lummocks

  14 January 2008

  Lummocks rated and commented on this recipe

  

  Not bad at all, easy to cook for a useless git like myself. Often find it difficult to find a half interesting receipe to cook my awkward veggie girlfriend..this was just the trick...hard to go wrong cooking currys for her! Always worry about cooking with squash as it to me always looks so unapitising, gave it a quick zizz in the old radiation cabinet before adding it to the curry so it was a little softer, I personally prefer it that way! Very nice, added asparagus and corgette to make it even better. Enjoy!

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• Gillian

  23 February 2008

  Gillian rated this recipe

  

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• weeble cooks

  25 February 2008

  weeble cooks rated and commented on this recipe

  

  Really quick & easy. Ileft the peel on the pumpkin (squash) I will make it again

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• BBC GoodFood

  04 March 2008

  BBC GoodFood rated this recipe

  

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• sally

  20 March 2008

  sally rated and commented on this recipe

  

  Really good flavours, I will make again but with a little less liquid I think and I think naan bread would be a good idea as it doesn't keep you feeling full for long, but it was much nicer than I expected, I had thought from the list of ingredients that I would find it too sweet, but it was lovely.....I will try leaving the peeel on the squash next time too.

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• Helen LJ

  26 March 2008

  Helen LJ rated and commented on this recipe

  

  One of my all-time favourites! I've made this recipe with and without chicken, and I love it - it's really easy to make, and very tasty too.

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• Abbey

  22 April 2008

  Abbey rated and commented on this recipe

  

  had some spare prawns so chucked them in too, lovely filling meal

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• laura

  01 May 2008

  laura commented on this recipe

  We loved it! Even our daughters, which can be fussy, thought was a wonderful curry. We will make it again, and again, maybe adding chicken or king prawns next time.

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• amanda

  27 June 2008

  amanda rated and commented on this recipe

  

  this was lovely although I used peas instead of green beans and fresh pineapple.had to add more paste and added some jalepeno peppers from jar(we do like it spicy).

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• Little Alex

  04 August 2008

  Little Alex rated and commented on this recipe

  

  Excellent! I used fresh beans and roasted the squash first. I think that made it. I forgot to use stock but it didn't seem like it was missing anything. Will make it again!

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• julia

  04 August 2008

  julia rated this recipe

  

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• michele

  11 September 2008

  michele rated and commented on this recipe

  

  I had a vegetarian friend for dinner last night and cooked this, it was fantastic. I would definately cook this again.

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• catbail

  24 October 2008

  catbail rated and commented on this recipe

  

  Delicious. I was sceptical about not peeling the squash, but bravely went ahead and it was fine - won't ever peel it for a curry or casserole again! Added chicken and used the whole tin of coconut milk and no stock and the consistency was great.

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• TheEdda

  20 November 2008

  TheEdda commented on this recipe

  Easy to make and pretty tasty. If you're feeling lazy, you could skip the paste and the coconut milk and just buy a jar of red Thai curry sauce . . . it does the same thing!

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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

Preperation 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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