Thai squash & pineapple curry is a meal that has both Indian and Thai culinary origins, with minor ingredient modifications based on regional preferences.
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
Instructions
In a wok or pan, warm the oil. To soften the onion, fry it for 5 minutes. The squash, coconut milk, and stock are then added after stirring in the red curry paste. Squash must simmer for 15 to 20 minutes to reach tenderness. Add the green beans 10 minutes into the cooking process.
Add the pineapple and coriander and stir. Cook for a short while, until the fruit is heated through. Serve the curry in dishes with rice or noodles and top with coriander leaves.
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