Squash & Pineapple Red Thai Curry

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

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.