Thai Prawn Squash Pineapple Curry – low fat & easy to make

As with the majority of the recipes we feature on the Annabel & Grace website, this Thai Prawn, Pineapple & Squash Curry is really easy to cook. It’s colourful, spicy and slips down a treat. And it’s very moreish. 292 calories (well, before you add onion bhajis, naan bread, poppadoms and pickles!). I based my version on a John Torode recipe – needless to say, mine incorporates a couple of cheats…

Thai Prawn Squash Pineapple Curry

Thai Prawn Squash Pineapple Curry

Recipe by John Torode, tried, tweaked & tasted by Grace


Total time




  • 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)


  • In a large frying 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 chunks. Cook for 15 mins or until the squash is soft.
  • Can be frozen at this point.
  • Add the prawns and Thai basil or coriander, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. If you have them, serve with lime wedges and green chillies.

Try Fragrant Lemongrass and Coriander rice as an accompaniment.

More recipes featuring butternut squash can be found here