Thai squash & pineapple curry

Thai squash & pineapple curry

  • 1
  • 2
  • 3
  • 4
  • 5
(130 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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Jun, 2019
Disappointing flavourless slop. Even when I increased curry paste, added lemon grass, ginger and chilli. Dinner fail.
6th Oct, 2018
This was so easy to make but next time will reduce the amount of stock as it was very watery had to add cornflour to thicken it. I added mushrooms instead of the green beans and prawns just to add another dimension.Very tasty and plenty for 2 people with rice. Will def be making it again
3rd Aug, 2018
This was so delicious, I think it might become a weekly favourite! The inclusion of pineapple is inspired; great flavour contrast. I felt it needed more texture, so might add cashew nuts next time.
pontifex maximus's picture
pontifex maximus
26th Jun, 2017
Excellent recipe, thank you for sharing.
benconnolli's picture
7th May, 2016
Decent easy grub. I forgot to cook any rice so dumped some couscous in 5mins before the end and had a little thai-med fusion dish
3rd Apr, 2016
My first Thai curry and it was great! Used a whole can of coconut milk, extra stock, generous amount of paste and used broccoli instead of beans. Poured it on top of brown rice in a bowl.
22nd Apr, 2015
Cooked this when we had a veggie guest, it's really just a veggie version of the classic Thai duck curry with pineapple which we love. We never use reduced fat coconut milk as it's just too full of additives and full fat version also has far more health benefits (paleo diet staple). Also we always use the mythaicurry brand of paste as the taste is so authentic and again no additives. Helps if you defrost the beans a bit first too. As with any curry though it depends very much on how good the paste is.
14th Feb, 2015
This is absolutely lovely. Great flavours, extremely filling. My 9 year old really enjoyed it and we didn't miss the meat. If you like it hot you might want to add a bit more chilli but it was perfect for us. Will become a staple.
4th Nov, 2014
I quite like this combination of flavours. Used a 250ml carton of coconut cream and didn't measure out the veg, just threw in the quantities I had. Just would be better to make the Thai red curry paste from scratch rather than using it from a jar, but sometimes time just doesn't allow.
19th Jul, 2014
I added chicken, worked well.


13th May, 2017
Does this recipe freeze well?
goodfoodteam's picture
22nd May, 2017
Thanks for your question. If we think a dish is just as good frozen then we put a blue star just above the nutritional information. In this case, it freezes well.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?