Thai Butternut and Pineapple curry

This delicious Thai curry is a perfect combination of veggies and fruits, I love how the textures of butternut and pineapple compliment each other along with the contrasting tastes. It was a burst of flavors and textures in my mouth.

The Original recipe is from @bbcgoodfood

My tweaked recipe is as follows-

Ingredients:

• 1 tbsp oil.
• 1 onion chopped.
• 4 tsp Thai red curry paste.
• 500 gms butternut squash, peeled, deseeded, and cut into chunks.
• 200ml coconut milk.
• 250ml vegetable stock.
• 150 grams green beans.
• 240 grams pineapple, cut into chunks.
• Coriander leaves to garnish.

Method:

• Heat oil in a pan. Heat the oil in a pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk, and stock. Simmer for 15-20 minutes until the squash is tender. After 10 mins cooking, tip in the green beans.
• Stir in the pineapple and coriander, cooking for just a few minutes until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Let me know when you try it! 

XoXo 

ZeeyaJ