Squash And Pineapple Curry Recipes

THAI SQUASH & PINEAPPLE CURRY

Steps:

• 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.
• 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.

THAI PRAWN, SQUASH & PINEAPPLE CURRY

Steps:

• In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
• Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
• Cook until onion is soft, about 3 minutes.
• Stir in curry powder, paprika and thyme. Cook for 1 minute.
• Stir in squash, coconut milk, vegetable broth.
• Bring to boil, Cover and reduce to a simmer on low heat.
• Cook for 15 minutes until squash cubes are tender but not mushy.
• Stir in pepper, salt and cilantro.
• Delicious served with rice.

VEGETARIAN THAI PEANUT RED CURRY SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season generously with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
• To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
• Heat remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Cook pineapple, carrots, red bell pepper, and shallots for about 3-4 minutes, until softened but still with some crunch. Season with Kosher salt and freshly ground pepper. Add spinach and desired amount of Thai Peanut Red Curry Sauce and cook for 1 additional minute, or until spinach is wilted.
• Divide spaghetti squash among 4 bowls. Top with vegetable curry and garnish with scallions and chopped peanuts.

SLOW COOKED SQUASH AND PINEAPPLE

Steps:

• Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
• In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon.
• Add to the slow cooker and cover. Cook on low for 7-8 hours.
• Stir and serve.

SQUASH AND PINEAPPLE CURRY

Steps:

• Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
• Stir in pineapple and coriander and leave until pineapple heats through.
• serve with rice or noodles.
• You can add a diced chicken breast at the onion stage is desired.

COCONUT SQUASH CURRY (VEGAN)

Steps:

• Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.
• Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.