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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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.
15th Feb, 2011
Really yummy. Used 400ml of coconut instead of half that & stock. Will definitely make again & made a generous amount
21st Jan, 2011
Really tasty but I would either pre-cook the green beans or add them at the beginning as they were not cooked come serving. Question was then do I leave them longer to cook and have mushy squash or eat the beans as they were? Even so I will definatly make this again. YUM!!
15th Jan, 2011
Really yummy! Easy as pie too. I will definatley cook this again. It goes well with the 'Spicy Indian rice' recipe on this website.
7th Jan, 2011
I wont be making this again. Although very easy to make, I found it very boring.
5th Dec, 2010
I thought this was very tasty and went well with rice. The coconut milk made a big difference as did the pineapple.
20th Nov, 2010
8th Nov, 2010
This curry is amazing!! I normally cool Indian curry's, and i wanted to try something different. It's simple to make, the hardest thing to do is to peel and cut the squash. I added more of the curry paste as i like quite a hot curry. And i even think i'll add more in next time, as the pineapple really acts well to cool down the spice. I will be cooking this treat again and again.


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