Butternut Squash & Pineapple Thai Red Curry
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp olive oil
1 onion, chopped
4 tsp Thai red curry paste
1 lb (500 g) butternut squash, peeled, deseeded, cut into chunks
7 fl oz (200 ml) can light coconut milk
7 fl oz (200 ml) vegetable broth
5 oz (140 g) frozen green beans
8.5 oz (240 g) can pineapple chunks in natural juice, drained
cilantro, chopped, plus extra to garnish
Nutrition
(Per Serving)
Calories
210
Fats
10 g
Protein
3 g
Carbs
30 g
Instructions
- Heat the oil in a wok or skillet, add the onion, and sauté for 5 minutes until it softens.
- Stir in the Thai red curry paste, then add the butternut squash, coconut milk, and vegetable broth. Let the mixture simmer for 15 to 20 minutes until the squash becomes tender. After 10 minutes of cooking, add the frozen green beans.
- Once the squash is tender, stir in the drained pineapple chunks and chopped cilantro. Cook for a few minutes until the pineapple heats through.
- Serve the curry in bowls with noodles or rice (not included in nutritional breakdown). Top with a garnish of cilantro.