Thai squash & pineapple curry

Name: Thai squash & pineapple curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 pineapple chunks in natural juice, drained; coriander leaves, chopped, and leaves to garnish

www.bbcgoodfood.com

Your recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Jo Pratt

bbc good food butternut squash coconut milk

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp vegetable or sunflower oil1 onion, chopped4 tsp Thai red curry pastemedium butternut squash (about 500 grams/1lb 2 ounces) peeled, deseeded and cut into chunks½ x 400 milliliters / 14 fl oz can reduced-fat coconut milk200 milliliters vegetable stock140 grams frozen green beans237 grams can pineapple chunks in natural juice, drainedcoriander leaves, chopped, and leaves to garnish

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.