Recipe information
Ingredients for - Thai squash & pineapple curry
1. 1 tbsp vegetable or sunflower oil -
3. 4 tsp Thai red curry paste -
4. medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks -
5. ½ x 400ml / 14 fl oz can reduced-fat coconut milk -
6. 200ml vegetable stock -
7. 140g frozen green beans -
8. 237g can pineapple chunks in natural juice, drained -
9. coriander leaves, chopped, and leaves to garnish -
How to cook deliciously - Thai squash & pineapple curry
1. Stage
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. Stage
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.
