Thai squash & pineapple curry
Ingredients
- Step 1 1 tbsp vegetable or sunflower oil
- Step 2 1 onion, chopped
- Step 3 4 tsp Thai red curry paste
- Step 4 medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
- Step 5 ½ x 400ml / 14 fl oz can reduced-fat coconut milk
- Step 6 200ml vegetable stock
- Step 7 140g frozen green beans
- Step 8 237g can pineapple chunks in natural juice, drained
- Step 9 coriander leaves, chopped, and leaves to garnish
Calories: 172
Carbohydrate: 20 g
Protein: 4 g
Fat: 9 g
Cook time: 40 minutes
Prep time: 10 minutes
Total time: 50 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Supper
Thai
BBC Good Food
Butternut squash
coconut milk
Coriander
Curry
Curry paste
Green bean
Green bean
Jo Pratt
pineapple
pineapple
Pumpkin
Squash
Thai food
Vegetable stock
Vegetable
Vegetarian
Directions
- Step 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.
- Step 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.