Thai squash & pineapple curry

Thai squash & pineapple curry

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(68 ratings)

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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

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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.

Recipe from Good Food magazine, November 2005

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Comments

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abbeybel4's picture
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had some spare prawns so chucked them in too, lovely filling meal

helenlj's picture
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One of my all-time favourites! I've made this recipe with and without chicken, and I love it - it's really easy to make, and very tasty too.

notmum's picture
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Really good flavours, I will make again but with a little less liquid I think and I think naan bread would be a good idea as it doesn't keep you feeling full for long, but it was much nicer than I expected, I had thought from the list of ingredients that I would find it too sweet, but it was lovely.....I will try leaving the peeel on the squash next time too.

weeble's picture
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Really quick & easy. Ileft the peel on the pumpkin (squash) I will make it again

lummocks's picture
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Not bad at all, easy to cook for a useless git like myself.

Often find it difficult to find a half interesting receipe to cook my awkward veggie girlfriend..this was just the trick...hard to go wrong cooking currys for her! Always worry about cooking with squash as it to me always looks so unapitising, gave it a quick zizz in the old radiation cabinet before adding it to the curry so it was a little softer, I personally prefer it that way! Very nice, added asparagus and corgette to make it even better. Enjoy!

natashagoggin's picture
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The pineapple adds a sweet-but-not-too-sweet flavour to the recipe.

Taste/texture-wise, there's no need to peel squash or pumpkins for curries or stews. They aren't peeled in curry restaurants, and since I tasted them unpeeled in a restaurant, I've not peeled them since... they're such a pain to peel, I figure I'm saving a good five or ten minutes, and adding more (tasty) fibre to my diet, too!

cwal10's picture
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Smells lovely and tastes it too. Was nice and spicy. The pinapple if cooked eariler than recipe states tastes great as it is really juicy.

kirstyjolly's picture

Really enjoyed this - the squash makes an excellent substitute for meat. Making your own red curry paste makes the world of difference! Also, tasted better the day after it was made!

barlodge's picture
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Used Pumpkin rather that squash and did boil it to soften a little for 10 minutes. Rest of ingrediants left unchanged.
Very scrumptious.

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