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Thai squash & pineapple curry

Thai squash & pineapple curry

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(74 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

  • kcalories172
  • 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

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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, questions and tips

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Comments (72)

chanonica's picture

I wont be making this again. Although very easy to make, I found it very boring.

pinkpaper's picture
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I thought this was very tasty and went well with rice. The coconut milk made a big difference as did the pineapple.

suepine's picture
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Fantastic

blesslordy's picture

This curry is amazing!! I normally cool Indian curry's, and i wanted to try something different. It's simple to make, the hardest thing to do is to peel and cut the squash. I added more of the curry paste as i like quite a hot curry. And i even think i'll add more in next time, as the pineapple really acts well to cool down the spice. I will be cooking this treat again and again.

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

nezzmellor's picture
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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
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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
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Delicious!

shamrock26's picture
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Delicious! I fill some bricks with the leftovers and was very good too!

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

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

kazpugh's picture
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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
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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
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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
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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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