Sunday, September 21, 2014

 

thai squash and pineapple curry

  1. Heat the oil in a wok or 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 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
  2. Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
  3. 1 tbsp vegetable or sunflower oil
  4. 1 onion, chopped
  5. 4 tsp Thai red curry paste
  6. medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
  7. ½ x 400ml / 14 fl oz can reduced-fat coconut milk
  8. 200ml vegetable stock
  9. 140g frozen green beans
  10. 237g can pineapples chunks in natural juice, drained
  11. coriander leaves, chopped, and leaves to garnish

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