Thai Squash & Pineapple Curry
Transport yourself to the vibrant flavors of Thailand with this delectable Thai Butternut Squash Curry. The combination of fragrant Thai red curry paste, sweet pineapple, creamy coconut milk, and tender butternut squash creates a harmonious blend of flavors that will tantalize your taste buds. With each spoonful, you'll savor the warm, comforting notes of this dish that is as visually appealing as it is delicious. Serve it up with a side of noodles or rice for a complete and satisfying meal that will surely become a favorite in your recipe repertoire.
— Constant Cookbook
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 pineapples chunks in natural juice, drained
- coriander leaves, chopped, and leaves to garnish
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 172 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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