Thai squash & pineapple curry

Thai squash & pineapple curry

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(80 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Try this curry with a touch of Thai flavours, ready in 30 minutes

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal172
  • fat9g
  • saturates5g
  • carbs20g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.5g
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Ingredients

  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tsp Thai red curry paste
  • medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
  • ½ x 400ml / 14 fl oz can reduced-fat coconut milk
  • 200ml vegetable stock
  • 140g frozen green beans
  • 237g can pineapple chunks in natural juice, drained
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • coriander leaves, chopped, and leaves to garnish

Method

  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.

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Comments (74)

benconnolli's picture
3.75

Decent easy grub. I forgot to cook any rice so dumped some couscous in 5mins before the end and had a little thai-med fusion dish

applejuice143's picture
3.75

My first Thai curry and it was great! Used a whole can of coconut milk, extra stock, generous amount of paste and used broccoli instead of beans. Poured it on top of brown rice in a bowl.

goingback's picture
3.75

Cooked this when we had a veggie guest, it's really just a veggie version of the classic Thai duck curry with pineapple which we love. We never use reduced fat coconut milk as it's just too full of additives and full fat version also has far more health benefits (paleo diet staple). Also we always use the mythaicurry brand of paste as the taste is so authentic and again no additives. Helps if you defrost the beans a bit first too. As with any curry though it depends very much on how good the paste is.

EmmaLouiseRobson's picture

This is absolutely lovely. Great flavours, extremely filling. My 9 year old really enjoyed it and we didn't miss the meat. If you like it hot you might want to add a bit more chilli but it was perfect for us. Will become a staple.

littlemoon's picture
3.75

I quite like this combination of flavours. Used a 250ml carton of coconut cream and didn't measure out the veg, just threw in the quantities I had. Just would be better to make the Thai red curry paste from scratch rather than using it from a jar, but sometimes time just doesn't allow.

livaspinall's picture
5

I added chicken, worked well.

DS16's picture

Like other suggested, a quick and easy healthy midweek meal. Served mine with cous cous... not the typical combination but still tasted great!

sandrachard's picture

Really nice meal, great for leftovers although I have taken to adding a bit more spice and may try adding the chilli as noted by someone else. Yum.

rwalmsley's picture

this meal was so nice, the pineapples gave it so much extra flavour. Although not needed I would add some sort of meat next time. 10/10

hope_fornow's picture
5

Easy, quick, and tasty as anything!

rshardy21's picture

Loved it, made the mistake of adding a full tin of coconut milk, but extra sauce made a lovely soup for my lunch the next day. Very tasty and quick midweek meal

katymatt's picture
5

Have made this so many times now and just beautiful. So quick and easy and you can alter the amounts to suit your taste. Fab. I always use diced turkey and comes out so tender. A firm favourite on a friday night and healthy too.

reidjan's picture
4

have made this a few times now, healthy and tasty, and have made for friends too

janellendarwen's picture
5

Excellent - but cook the beans first!!

aeryn12011's picture
5

Very easy to make and my 2 year old loved it .... Is even better the day after . Will make again !

weeflea's picture
5

Really tasty, quick and simple meal to make.
I will be making this one again for sure.
I added a red chilli for extra kick!

ammybsas's picture
2

Not as good as u think it will be...

joricho's picture

This recipe is really easy yet so easy and original. This is def one I'll make again and again!

evalentine's picture
5

really yummy... i added some red peppers and chicken, and it's delicious.

lolaypop's picture
3

It needed waaaaay more curry paste, and even then I don't know if it would be worth repeating. I love butternut squash and pineapple, but it wasn't flavorsome at all

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