I love Asian food, especially Thai, and ever since travelling there I’ve fallen in love with their curries. They’re so much fresher than the curries we make in England and are so flavoursome. This recipe is my own creation, using their spices and tendency to add sweetness and nutty flavours. This recipe is my take on a traditional Thai red curry, I added pineapple and butternut squash to make this spicy curry that is refreshing and has a deep subtle sweetness.
This recipe works best if you let it simmer for as long as a possible and serves four in these quantities but can easily be made for more and freezes well if there are left over portions. It goes create with brown rice or my favourite – rice noodles.
The fact I do not have any decent photos of this dish is a homage to the fact it does not hang around long. I usually make it for friends or family and there is rarely time to stop and snap.
It is such a good dish to cook up the day before a dinner party and heat and serve, as it requires very little attention on the day and leaves you free to do other things. It also tends to be a crowd please, and is a great healthy option.
It can be really versatile too, you can change any of the veggies for whatever you have in the fridge, and you can alter the spice levels by omitting the chill or reducing the amount of red curry paste. Alternatively, if you are feeling brave, add some diced chilli peppers and see how you fair.
Thai, Squash and Pineapple Red Curry
Perfect dish for a friday night in or entertaining guests.
- 400 g Chicken (diced)
- 200 g Red Onion (diced)
- 400 g Butternut Squash (peeled and chopped)
- 100 g Bell Pepper (chopped)
- 120 g Petits Pois Peas
- 200 g Pineapple
- 80 g Spinach
- 400 ml Unsweetened Coconut Milk
- 4 tsps Thai Red Curry Paste
- 2 tbsp Lime Juice
- 2 cloves Garlic (or 2 tsp garlic powder)
- 2 tsp Lemongrass Paste
- 2 tsp Paprika
- 1 tsp Ginger
- 1 tsp Chilli Powder
- 1 tsp Ground Coriander
- 1 tsp Tumeric
- Black Pepper
- 4 tsp Soy Sauce (gluten free or tamari if required)
- chopped fresh Coriander
Heat a little coconut oil in a pan. Add the garlic and then the onions and cook until softening and browning.
Then add the chicken and 2 tsp Thai red curry paste, and 1 tsp lemongrass and sauté until chicken is cooked.
When this is done, add the butternut squash, red pepper and mix.
Next add the coconut milk, remaining paste, and a cup of water and bring to the boil.
Add the seasoning and soy and taste.
Once the butternut squash is softening add the peas and spinach. Continue simmering and add more water if necessary.
Fifteen minutes before serving, add the green beans and pineapple.
Serve when the curry is thick and has simmered, preferable for an hour, but should thicken before this. Serve with rice or noodles, top with chopped coriander and enjoy.
Can also store in the fridge to be served the next day, which helps the flavours mature. You just need to reheat in a pan the next day. It can also be frozen and defrosted later for an easy, healthy meal.
This can be made vegetarian by omitting the chicken. The chicken could also be subbed by chickpeas (added with the butternut squash) or prawns (added a couple of minutes before serving).
Feel free to mix and match some ingredients. Leave out the pineapple if it is not your thing, or sub the veggies for whatever you've got in the fridge. It is super versatile!