Thai squash & pineapple curry

Thai squash & pineapple curry

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(80 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



    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



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

  • coriander leaves, chopped, and leaves to garnish


  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)

1flower1's picture

Really tasty but I would either pre-cook the green beans or add them at the beginning as they were not cooked come serving.
Question was then do I leave them longer to cook and have mushy squash or eat the beans as they were? Even so I will definatly make this again. YUM!!

kufushu's picture

Really yummy! Easy as pie too. I will definatley cook this again. It goes well with the 'Spicy Indian rice' recipe on this website.

chanonica's picture

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

pinkpaper's picture

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

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

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

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

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

nezzmellor's picture

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

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

shamrock26's picture

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

dylanski's picture

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

luziat's picture

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

kazpugh's picture

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

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!


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