Thai Squash and Pineapple Curry
This delicious and easy dish combines the sweetness of pineapple, the creaminess of coconut milk, and the spiciness of curry paste. It is a vegetarian and vegan-friendly recipe that can be served with rice or noodles.
Category: Mains
Source: www.bbcgoodfood.com
Equipment
| Wok or frying pan |
Ingredients
| Sunflower oil | |
| Onion | |
| Curry paste | |
| Butternut squash | |
| Coconut milk | |
| Vegetable stock | |
| Green beans | |
| Pineapple | |
| Coriander |
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.
Nutrition
| Serving size: | 358.3 |
| Energy: | 286.0 |
| Ratio: | 0.8 |
| Carbohydrate: | 33.0 |
| Fat: | 16.5 |
| Protein: | 3.9 |
| Saturated fat: | 11.2 |
| Sodium: | 479.3 |
| Sugar: | 13.7 |