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Thai Squash & Pineapple Curry

How To Make Thai Squash, Pineapple & Chicken Curry Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ3291,974
Energy kcal79472
Fat2.8g16.6g
  - of which saturates2.5g14.7g
  - monosaturates0.2g1.1g
  - polyunsaturates0.1g0.8g
Carbohydrates6.3g37.6g
  - of which sugars2.8g16.8g
Fibre0.9g5.2g
Protein6.2g37.4g
Salt0.1g0.7g

Allergens

Sulphites / Sulphur Dioxide

Ingredients

  • 100g Thai Yellow Curry Paste
  • 800g Butternut Squash
  • 800g Sweet Potato
  • 1ml Coconut Milk
  • 50g Marigold Bouillon
  • 500ml Water
  • 500g Bamboo Shoots
  • 12ea Lime Leaf
  • 80g Fresh Coriander
  • 3ea Lime
  • 500g Green Beans
  • 1g Chicken Breast
  • 600g Fresh Pineapple

Cooking Instructions

1. In your largest pan or wok, stir the curry paste and 100ml water for a few minutes until fragrant. Add the fish sauce and cook for 1 minute more. 2. Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. 3. Cook for 15 minutes or until the squash is soft. It can be frozen at this point. 4. Simmer for 1 minute or more then leave to rest for 5 minutes, then taste for seasoning. 5. Serve with lime wedges and green chillies (optional)


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