Thai Squash And Pineapple Curry
Serves 4
Ingredients
- 1 onion, chopped
- 4 tsp Thai red curry paste (vary according to product)
- 500g butternut squash, cut into chunks
- 200ml reduced fat coconut milk
- 200ml vegetable stock
- 140g green beans
- 237g can pineapple chunks in natural juice
- coriander leaves (or dried will do)
Method
- Fry the onion for 5 minutes until softened.
- Stir in the red curry paste, then add the squash, coconut milk and stock.
- Simmer for 10 minutes, then add the green beans and simmer for another 10 minutes until the squash is tender.
- Stir in the pineapple and coriander, cooking for a few minutes until the pineapple heats through.
- Sprinkle with coriander leaves.