Thai squash & pineapple curry

Thai squash & pineapple curry

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(82 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

  • kcal172
  • fat9g
  • saturates5g
  • carbs20g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.5g
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Ingredients

  • 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
    Onion

    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

    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

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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swetmanje
4th Sep, 2012
4.05
Really tasty. I'm such a carnivore but I genuinely don't think that meat would have improved this. Pineapple was such a nice addition. It was a bit watery so will reduce the amount of stock added next time. Left the skin on the squash which was absolutely fine.
star2501
29th Aug, 2012
5.05
This was really yummy! Forgot to buy green beans so used some broccoli instead. Also forgot corriander, but I'm not a huge fan so I don't think it missed it too much. The squash was lovely and soft after 15 mins. This easily served just the 2 of us also....but perhaps my husband and I just like large meals :)
candyflossforbrains
13th Jul, 2012
5.05
Really tasty! Have made this several times now
clarabelle71
11th Jul, 2012
5.05
Easy and fabulous. Didn't add coriander because we don't like it but didn't miss it.
rrobbins
9th May, 2012
5.05
Very easy and tasty
madkatter
29th Apr, 2012
5.05
Loved this... we added pork and used milk instead of coconut milk went down a treat
blacksabbath's picture
blacksabbath
29th Mar, 2012
5.05
Very nice. Good combination of complimentary flavours.
klrae82
25th Feb, 2012
5.05
Really tasty, used thai massaman paste instead, fresh beans and a scotch bonnet chili and it was amazing!! Definitely one for the recipe collection! Didnt have any rice just a small naan for the sauce mmmm!
mabent
13th Feb, 2012
5.05
Did this for a dinner party as one of 4 dishes as one of the guests was a Veggi. It went down really well with even the kids saying it was nice and having some more. Very taste and easy to do. I use Pumpkin and Butternut squash just because I had both.
reidjan
8th Feb, 2012
4.05
this is very healthy and tasty but I wonder if it should be 4 tsp of red thai curry sauce, OK for me because we like mild but it does seem very mild

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