Squash And Pineapple Curry Food

THAI-STYLE BUTTERNUT SQUASH CURRY

Steps:

• Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
• Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.
• Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.
• Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

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.

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.

BUTTERNUT SQUASH CURRY

Steps:

• Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
• Heat the coconut oil in a large, deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
• Add the red curry paste (see Note 1), yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup (See Note 2), coconut milk, and can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready.) Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
• Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must-have addition IMO) and if desired, top with finely chopped nuts and cilantro.

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.

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.