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Thai squash & pineapple curry

Thai squash & pineapple curry

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(78 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

    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

    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

    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)

swetmanje's picture
4

Really tasty. I'm such a carnivore but I genuinely don't think that meat would have improved this. Pineapple was such a nice addition. It was a bit watery so will reduce the amount of stock added next time. Left the skin on the squash which was absolutely fine.

star2501's picture
5

This was really yummy! Forgot to buy green beans so used some broccoli instead. Also forgot corriander, but I'm not a huge fan so I don't think it missed it too much. The squash was lovely and soft after 15 mins. This easily served just the 2 of us also....but perhaps my husband and I just like large meals :)

candyflossforbrains's picture
5

Really tasty! Have made this several times now

clarabelle71's picture
5

Easy and fabulous. Didn't add coriander because we don't like it but didn't miss it.

rrobbins's picture
5

Very easy and tasty

madkatter's picture
5

Loved this... we added pork
and used milk instead of coconut milk went down a treat

blacksabbath's picture
5

Very nice. Good combination of complimentary flavours.

klrae82's picture
5

Really tasty, used thai massaman paste instead, fresh beans and a scotch bonnet chili and it was amazing!! Definitely one for the recipe collection! Didnt have any rice just a small naan for the sauce mmmm!

mabent's picture
5

Did this for a dinner party as one of 4 dishes as one of the guests was a Veggi. It went down really well with even the kids saying it was nice and having some more. Very taste and easy to do. I use Pumpkin and Butternut squash just because I had both.

reidjan's picture
4

this is very healthy and tasty but I wonder if it should be 4 tsp of red thai curry sauce, OK for me because we like mild but it does seem very mild

ally_2301's picture
3

I really enjoyed this and found it simple to make, however my boyfriend would not eat it as he found it too sweet even when leaving out the pineapple in his. Not peeling the butternut squash was an amazing tip, will save so much time and I didn't notice any difference in taste, thanks!

dutch123's picture

So simple and so delicious!

hogwartian93's picture
5

Such a delicious recipe! Honestly, definitely, definitely try it. I added some red pepper and some lemongrass for flavour but oh my goodness - NOMNOMNOM. X

mmazzola87's picture
4

Pretty good, its hard to make thai food that is as good at it is in the restaurant. But it turned out well and tasted pretty darn good. I added chicken.

cebryder's picture

hey all, it says it can be frozen, when would that be, before or after the pineapple? thanks

hayleyjj's picture
5

Excellent, though I'd cook the green beans separately as they seemed to take longer than it said and were still a little rubbery :s

donnalovescheese's picture
4

Tasty but I added a lot more thai curry paste and added the juice from the pineapple to add flavour and otherwise the liquid wouldn't have been enough.

blinded05's picture
5

Great! Boyfriend has requested it again, which is surprising for a veggie-only dish. I added a chopped red pepper and used sugar snap peas instead of frozen beans. Delish.

nomnom30's picture
5

Absolutely gorgeous. I used asparagus instead of green beans as I didnt have any and it was delicious. Im a hopeless cook and it turned out yummy.

diamond_sky's picture
5

Really yummy. Used 400ml of coconut instead of half that & stock. Will definitely make again & made a generous amount

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