Squash & Pineapple Red Thai Curry

Name: Squash & Pineapple Red Thai Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 tbsp groundnut (peanut) oil1 Butternut Squash, cubed into 2cm sq piecesPineapple, fresh, 0.25 fruit, diced into 1cm pieces roughlyBeans, french, 150 grams, halved*Beansprouts, raw, large handfulHalf Red Pepper, diced2 cans of 400ml Coconut Milk (ideally organic)2 tbsp high quality red thai curry paste1 tbsp fish sauce (nam pla)approx 1/2 tbsp palm sugar3-4 dried kaffir lime leaves, crumbled in the hand, or if using fresh sliced thinly4 tbsp finely chopped fresh coriander / cilantro

Directions

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 meal

Number of Servings: 4

Recipe submitted by SparkPeople user GLOBETREKKER78.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving