Best 3 Thai Prawn Squash Pineapple Curry Recipes

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Embark on a culinary journey to the vibrant streets of Thailand with our enticing Thai Prawn, Squash, Pineapple Curry recipe. This dish is a symphony of flavors, textures, and colors that will tantalize your taste buds and transport you to the heart of Southeast Asia. Dive into a creamy and aromatic curry sauce, where succulent prawns, tender squash, and juicy pineapple harmoniously blend together. Alongside this main course, we present a medley of delectable accompaniments that will elevate your dining experience. Craft a refreshing Cucumber, Carrot, and Red Onion Salad to cut through the richness of the curry, and balance the flavors with a zesty Pineapple and Lime Relish. Indulge in the crispy delight of Fried Wontons, perfect for dipping into the flavorful curry sauce. Don't forget to round off your meal with a classic Thai dessert, the sweet and sticky Mango with Sweet Sticky Rice, a harmonious combination of textures and flavors that will leave you craving for more.

Let's cook with our recipes!

THAI PRAWN, SQUASH & PINEAPPLE CURRY



Thai prawn, squash & pineapple curry image

Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

Provided by John Torode

Categories     Main course

Time 47m

Number Of Ingredients 11

200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
50ml fish sauce
600g butternut squash , peeled and cubed
700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
400ml chicken stock
400g pineapple chunks (fresh or from a can)
400g sliced bamboo shoot
10 lime leaves , torn
600g raw shelled prawn
bunch Thai basil or coriander , leaves picked
lime wedges and sliced green chillies , to serve (optional)

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.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.4 milligram of sodium

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI SQUASH & PINEAPPLE CURRY



Thai squash & pineapple curry image

Try this curry with a touch of Thai flavours, ready in 30 minutes

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 9

1 tbsp vegetable or sunflower oil
1 onion, chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml / 14 fl oz can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
237g can pineapple chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish

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.

Nutrition Facts : Calories 172 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • For a richer flavor, use full-fat coconut milk.
  • If you don't have red curry paste, you can substitute another type of curry paste, such as green curry paste or yellow curry paste.
  • To make the curry spicier, add more red curry paste or a chopped chili pepper.
  • If you don't have pineapple chunks, you can use fresh pineapple or canned pineapple.
  • If you don't have a bamboo shoot, you can use another type of vegetable, such as bell pepper or zucchini.
  • To make the curry more filling, add some cooked rice or noodles.
  • Serve the curry with a side of steamed rice or your favorite Asian-inspired side dish.

Conclusion:

Thai prawn squash pineapple curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The combination of sweet pineapple, savory squash, and spicy curry paste creates a unique and flavorful dish that is sure to please everyone at the table.

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