Thai squash & pineapple curry

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• luzia

  22 March 2009

  luzia rated and commented on this recipe

  

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

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• recipes

  28 May 2009

  recipes rated and commented on this recipe

  

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

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• Shamrock

  29 September 2009

  Shamrock rated and commented on this recipe

  

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

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• Rosemary Barton

  07 November 2009

  Rosemary Barton rated this recipe

  

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• elaine

  04 January 2010

  elaine rated this recipe

  

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• lou555

  17 February 2010

  lou555 rated this recipe

  

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• Tony

  11 March 2010

  Tony rated this recipe

  

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• Sali

  18 March 2010

  Sali rated this recipe

  

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• Nezz

  09 April 2010

  Nezz rated and commented on this recipe

  

  Delicious!

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• Gemza3

  15 April 2010

  Gemza3 rated and commented on this recipe

  

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

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• Nezz

  03 May 2010

  Nezz commented on this recipe

  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

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• Minja

  17 June 2010

  Minja rated this recipe

  

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• timtomtim

  20 August 2010

  timtomtim rated and commented on this recipe

  

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

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• Nerys01

  20 August 2010

  Nerys01 commented on this recipe

  Very delicious! However I omitted the coconut milk :)

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• keezer

  26 October 2010

  keezer rated and commented on this recipe

  

  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!

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• crashtestmummy

  01 November 2010

  crashtestmummy rated and commented on this recipe

  

  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.

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• Teresa's

  04 November 2010

  Teresa's commented on this recipe

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

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• kate

  08 November 2010

  kate commented on this recipe

  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.

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• Sue Pine

  20 November 2010

  Sue Pine rated and commented on this recipe

  

  Fantastic

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• Pinkpaper

  05 December 2010

  Pinkpaper rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/2631/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

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

Per serving

172 kcalories, protein 4.0g, carbohydrate 20.0g, fat 9.0 g, saturated fat 5.0g, fibre 3.0g, salt 0.5 g

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