How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Squash And Pineapple Curry?

You need 9 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 4 teaspoons red curry paste, 500 g butternut squash, peeled and in chunks, and more.

Is Squash And Pineapple Curry suitable as general?

Yes, Squash And Pineapple Curry falls under the General category and is a great choice for this type of meal.

How do I store leftover Squash And Pineapple Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash And Pineapple Curry Recipe

Name: Squash And Pineapple Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 4 teaspoons red curry paste; 500 g butternut squash, peeled and in chunks; 400 ml coconut milk; 200 ml vegetable stock; 140 g green beans (frozen is fine); 237 g pineapple in juice, drained; 1/4 cup torn coriander leaves

Try this homemade Squash And Pineapple Curry recipe the whole family will love. Made with vegetable oil, onion, red curry and coconut milk. Easy step-by…

This Squash And Pineapple Curry relies on simple, everyday ingredients such as vegetable oil, onion, chopped, red curry paste and coconut milk. It comes together quickly and makes 4 servings, at about 1044 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped
4 teaspoons red curry paste
500 g butternut squash, peeled and in chunks
400 ml coconut milk
200 ml vegetable stock
140 g green beans (frozen is fine)
237 g pineapple in juice, drained
1/4 cup torn coriander leaves

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Quick Info

Servings
4 servings
Calories
1044 kcal
Category
General

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