Thai Prawn Squash Pineapple Curry - low fat & easy to make - Rest Less
Colourful. Spicy. Slips down a treat.
Ingredients
- Ready-made Thai green curry paste
- 25ml fish sauce
- 300g butternut squash, peeled and cubed
- 400ml tin of coconut milk
- 200ml chicken stock
- 200g pineapple chunks (fresh or from a can)
- 300g raw shelled prawn
- Bunch Thai basil or coriander, leaves picked
- lime wedges and sliced green chillies, to serve (optional)
More Like This
Thai prawn, squash & pineapple curry recipe | Good Food
bbcgoodfood.com
Recipe Thai Prawn and Pineapple Curry, 'Kaeng Khua Saparot'
importfood.com
Recipe Thai Prawn and Pineapple Curry, 'Kaeng Khua Saparot'
importfood.com
Thai squash & pineapple curry recipe | Good Food
bbcgoodfood.com
Prawn and pineapple curry | Reader's Digest Asia
rdasia.com
Thai Pineapple Chicken Curry Recipe - Food.com
food.com
Butternut Squash & Pineapple Curry | Roaring Spork
roaringspork.com
Pineapple Coconut Thai Fish Curry
cooklist.com