Thai Pineapple and Butternut Squash Curry
By Morrisons
Published on 23 June 2021
This easy to prepare curry is tasty and filling, the twist of pineapple brings this curry to life. Try with chicken breast chunks, to make it meaty.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 can of pineapple chunks in natural juice, drained
- 1 small bunch of coriander leaves, chopped
- 200 ml of vegetable stock
- 1 tbsp of vegetable oil
- 200 ml of reduced-fat coconut milk
- 1 butternut squash, peeled, deseeded and cut into chunks
- 4 tsp of thai red curry paste
- 140 g of green beans
- 1 onion, chopped
Method
Step 1
Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, and then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender.Step 2
After 10 mins cooking, add the green beans.Step 3
Add the pineapple and coriander and cook for a few mins until the pineapple heats through.Step 4
Sprinkle with the coriander leaves and serve.