Thai squash & pineapple curry

Thai squash & pineapple curry

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(121 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

    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.

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Comments, questions and tips

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25th Oct, 2012
Not as good as u think it will be...
24th Oct, 2012
This recipe is really easy yet so easy and original. This is def one I'll make again and again!
26th Sep, 2012
really yummy... i added some red peppers and chicken, and it's delicious.
6th Sep, 2012
It needed waaaaay more curry paste, and even then I don't know if it would be worth repeating. I love butternut squash and pineapple, but it wasn't flavorsome at all
4th Sep, 2012
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.
29th Aug, 2012
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 :)
13th Jul, 2012
Really tasty! Have made this several times now
clarabelle71's picture
11th Jul, 2012
Easy and fabulous. Didn't add coriander because we don't like it but didn't miss it.
9th May, 2012
Very easy and tasty
29th Apr, 2012
Loved this... we added pork and used milk instead of coconut milk went down a treat


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