Asian

Squash and Pineapple Red Thai Curry is for Dinner.

Squash and Pineapple Red Thai Curry takes 10 minutes to prepare.

Squash and Pineapple Red Thai Curry takes 30 minutes to cook.

Squash and Pineapple Red Thai Curry makes 4 servings.

The ingredients for Squash and Pineapple Red Thai Curry are:

2 tbsp groundnut (peanut) oil
1 Butternut Squash, cubed into 2cm sq pieces
Pineapple, fresh, 0.25 fruit, diced into 1cm pieces roughly
Beans, french, 150 grams, halved
*Beansprouts, raw, large handful
Half Red Pepper, diced
2 cans of 400ml Coconut Milk (ideally organic)
2 tbsp high quality red thai curry paste
1 tbsp fish sauce (nam pla)
approx 1/2 tbsp palm sugar
3-4 dried kaffir lime leaves, crumbled in the hand, or if using fresh sliced thinly
4 tbsp finely chopped fresh coriander / cilantro

Here is how you make Squash and Pineapple Red Thai Curry:

1. Heat oil, paste and lime leaves in pan on high heat. Fry for c.2 mins.2. Add coconut milk and stir until heated.3. Turn down heat to low/medium and add butternut squash, green beans, red pepper and cook with lid on for 15 minutes.4. Add beansprouts and pineapple cook for further few minutes.5. Add palm sugar, fresh coriander and fish sauce cook for further few mins.6. Serve with basmati rice.Note. If you prefer more sauce then add some veg stock.If feeding meat eaters, fry strips of chicken breasts and serve on top like a garnish!Serving Size: Makes 4 large portions for a main mealNumber of Servings: 4Recipe submitted by SparkPeople user GLOBETREKKER78.

The nutritional information for Squash and Pineapple Red Thai Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 581.0

• Total Fat: 48.0 g
• Cholesterol: 0.0 mg
• Sodium: 580.1 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 8.7 g
• Protein: 9.3 g

Squash and Pineapple Red Thai Curry is Asian cuisine.

The dietary needs meet for Squash and Pineapple Red Thai Curry is Vegan