Thai prawn, squash & pineapple curry

Thai prawn, squash & pineapple curry

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(7 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

  • kcal292
  • fat17g
  • saturates13g
  • carbs16g
  • sugars10g
  • fibre4g
  • protein19g
  • salt2.4g
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  • 200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 50ml fish sauce
    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')
    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 –…

  • 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
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As expected, these are the very young shoots of many types of

  • 10 kaffir lime leaves, 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)


  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.

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Comments, questions and tips

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30th Jun, 2014
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.
21st Jan, 2014
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!!!
27th Dec, 2013
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.
26th Dec, 2013
I meant disappointing!
26th Dec, 2013
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.
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