Butternut Squash and Pineapple Curry recipe

This tasty vegetarian curry is fully of sweet flavours - the squash and pineapple prevent it from being too hot, making it a great choice for anyone too afraid to try a very hot curry.


  • 1 onion
  • 1 500g butternut squash
  • 1 227g tin pineapple chunks, drained
  • 4 tsp. red Thai curry paste
  • 1 tbsp. oil
  • 400ml coconut milk
  • 150g frozen or fresh green beans


  1. Thinly slice the onion. Peel the squash, remove the seeds and chop into chunks.

  2. Heat the oil in a pan and fry the onion for 5 minutes until softened. Add the curry paste and the squash, then stir in the coconut milk. Simmer for 10 minutes or so.

  3. Add the green beans and simmer for another 10 minutes.

  4. Stir in the pineapple and simmer for another few minutes until the pineapple fully cooked through.

A handful of fresh spinach would also be a lovely addition to this curry. This recipe serves four.

Author: Laura Young.

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500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
227gabout 8 oz (8.006971 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
150gabout 5 oz (5.29095 oz based on 0.035273 ounces in a gram)


Published: January 9, 2012