Thai prawn, squash & pineapple curry

Thai prawn, squash & pineapple curry

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

Prep: 25 mins Cook: 22 mins


Serves 8
Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories292
  • fat17g
  • saturates13g
  • carbs16g
  • sugars10g
  • fibre4g
  • protein19g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
  • 50ml fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 600g butternut squash, peeled and cubed
  • 700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
  • 400ml chicken stock
  • 400g pineapple chunks (fresh or from a can)



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

  • 400g sliced bamboo shoot
  • 10 kaffir lime leaf, torn
  • 600g raw shelled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • bunch Thai basil or coriander, leaves picked
  • lime wedges and sliced green chillies, to serve (optional)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.

  2. Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

Ads by Google

Comments, questions and tips

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

Comments (5)

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

Very tasty indeed. The paste is easily the best thai curry paste I've ever made (and better than the shop bought jars by a mile). I've made extra as suggested and it comes up just as 'fresh' when defrosted.

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

I've just had this for my dinner and thought it was yummy!
I didn't include the pineapple (I had one but when I cut it open it was pink - wasn't convinced that was healthy!!), it was very tasty all the same but I do think the fruitiness of the pineapple would have added something. The paste was surprisingly easy to make in the blender - and I left it in the fridge for a week before using and it was delicious, also the heat was just right - warm and spicy but not burning hot.
I added a good glug of lime juice to the mix during the cooking and feel this lifted it a little. I also used reduced fat coconut milk without feeling the flavour was impaired.
I will be making this again!!!

langthorne's picture

I halved the quantities in this recipe and used a 90g jar of Barts Thai green curry paste. This was far too much curry paste and overwhelmed the other ingredients in the dish. Disappointing, especially as this was a recipe I was really looking forward to trying. May make it again but with far less curry paste than stated in the recipe.

langthorne's picture

I meant disappointing!

langthorne's picture

I halved the quantities for this recipe and used a 90g jar of Barts Thai green curry paste. It was far too hot with even this reduced amount of green curry paste and the fragrance and balance of the ingredients was completely obliterated. I think half a jar would have been about right for a half quantity recipe. Disappinting result.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.