Thai squash & pineapple curry

Thai squash & pineapple curry

  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
172
protein
4g
carbs
20g
fat
9g
saturates
5g
fibre
3g
sugar
0g
salt
0.5g

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 / 14 fl oz can reduced-fat coconut milk
  • 200ml vegetable stock
  • 140g frozen green beans
  • 237g can pineapples chunks in natural juice, drained
  • coriander leaves, chopped, and leaves to garnish

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, November 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ladymacbeth's picture

This is so easy to prepare and tastes delicious. However it was a bit mild for me so I added more chilli.

lastratstanding's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I first made this curry when we had friends over where one was veggie and the rest of us were carnivores. I didn't have time to cook 2 dishes so put in some raw king prawns after I had served the vegetarian version. Less than a minute later it was all ready and DIVINE! Have cooked it loads since - as it comes, with chicken and with prawns.

keezer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this is a fantastic recipe; although when we made this we also made a few more discoveries. Our local supermarket didnt have thai red curry paste, it only had thai green curry paste so we used a sachet of that instead, and we also had a brocolli that needed using up so we threw that in, i would thoroughly recommend adding in a vegetable such as brocolli as it soaks up the flavours and gives a wonderful taste when you bite into it.
Just prior to serving, we added a little extra coconut milk to the wok and it didnt change anything.
The pineapples really do taste great in this curry and really compliments the butternut squash wonderfully, and i was the one that needed convincing.
And one final piece of advice, don't bother peeling the butternut squash, it tastes wonderful with the skin on!

nerys01's picture

Very delicious! However I omitted the coconut milk :)

timtomtim's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found it ok, a bit bland perhaps. Next time I would add more curry paste and some ginger.

nezzmellor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't use the curry paste and instead used more herbs and omitted the coconut milk and used more stock with flour to thicken. Was nomalicious

gemza3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't have Thai curry paste so just used regular curry powder and it was great. I'll definitely be making this again.

nezzmellor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!

shamrock26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! I fill some bricks with the leftovers and was very good too!

dylanski's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not as good as thought it would be given the other comments, maybe it was the paste I used (Barts)

luziat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was really good and easy to make. I made more and had the leftovers for lunch the next day, delicious!

kazpugh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this is delicious!!! the pineapple is sooooooo tasty. very very easy to make too. will be definitely going on the dinner rotation! recommended!!

elaine44's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicious and will definately be making it again! Loved the pineapple chucks which made i really tasty :)

theedda's picture

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!

catbail's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

michelegbaker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

alexandra_legs11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

ashearer35155's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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).

laurashattock's picture

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.

abbeybel4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips