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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 pineapple chunks in natural juice, drained
  • coriander leaves, chopped, and leaves to garnish

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS

MAKING IT MEATY OR INDIAN
Fry 4 chopped chicken breasts or thighs with the onion. Or add shredded cooked chicken 5 mins before you’re ready to serve. Or, switch the Thai curry paste for Indian curry paste and serve with rice.

Recipe from Good Food magazine, November 2005

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A star rating of 4.5 out of 5.150 ratings
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