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Thai squash & pineapple curry

Thai squash & pineapple curry

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(88 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
  • Healthy
  • Vegetarian

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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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8th Feb, 2012
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
20th Sep, 2011
I really enjoyed this and found it simple to make, however my boyfriend would not eat it as he found it too sweet even when leaving out the pineapple in his. Not peeling the butternut squash was an amazing tip, will save so much time and I didn't notice any difference in taste, thanks!
18th Aug, 2011
So simple and so delicious!
25th Jun, 2011
Such a delicious recipe! Honestly, definitely, definitely try it. I added some red pepper and some lemongrass for flavour but oh my goodness - NOMNOMNOM. X
19th May, 2011
Pretty good, its hard to make thai food that is as good at it is in the restaurant. But it turned out well and tasted pretty darn good. I added chicken.
7th Apr, 2011
hey all, it says it can be frozen, when would that be, before or after the pineapple? thanks
6th Apr, 2011
Excellent, though I'd cook the green beans separately as they seemed to take longer than it said and were still a little rubbery :s
30th Mar, 2011
Tasty but I added a lot more thai curry paste and added the juice from the pineapple to add flavour and otherwise the liquid wouldn't have been enough.
20th Mar, 2011
Great! Boyfriend has requested it again, which is surprising for a veggie-only dish. I added a chopped red pepper and used sugar snap peas instead of frozen beans. Delish.
25th Feb, 2011
Absolutely gorgeous. I used asparagus instead of green beans as I didnt have any and it was delicious. Im a hopeless cook and it turned out yummy.


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