Best Thai Squash Pineapple Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI SQUASH & PINEAPPLE CURRY



Thai squash & pineapple curry image

Try this curry with a touch of Thai flavours, ready in 30 minutes

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 172 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

THAI PRAWN, SQUASH & PINEAPPLE CURRY



Thai prawn, squash & pineapple curry image

Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

Provided by John Torode

Categories     Main course

Time 47m

Number Of Ingredients 11

200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
50ml fish sauce
600g butternut squash , peeled and cubed
700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
400ml chicken stock
400g pineapple chunks (fresh or from a can)
400g sliced bamboo shoot
10 lime leaves , torn
600g raw shelled prawn
bunch Thai basil or coriander , leaves picked
lime wedges and sliced green chillies , to serve (optional)

Steps:

  • In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
  • Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.4 milligram of sodium

Related Topics