Pineapple

This simple, satisfying dish is chock-full of healthy ingredients. Serve with steamed rice.

Thai pumpkin and pineapple curry Recipe

Ingredients

1 tbsp peanut oil (Market Organics, Stalls 46-55, I Shed)
1 onion, finely diced
1 tbsp Thai red curry paste (Land of Soy and Honey, Shop 10-11, Dairy Hall)
½ butternut pumpkin, peeled and cubed (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 cup coconut milk (Land of Soy and Honey, Shop 10-11, Dairy Hall)
1 cup vegetable stock (Market Organics, Stalls 46-55, I Shed)
handful green beans, trimmed and cut into 2cm pieces (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 red capsicum, deseeded and cut into chunks (Fruit & Veg Supply, Stalls 21-25, H Shed)
½ ripe pineapple, peeled and cubed
handful fresh coriander leaves (Fruit & Veg Supply, Stalls 21-25, H Shed)
⅓ cup shelled dry-roasted peanuts (Nut Trek, Shop 55-56, Dairy Hall)

Method

Heat oil in a wok over high heat and fry the onion for 5 minutes or until softened. Stir in red curry paste and fry for 1 minute or until fragrant, then add the pumpkin, coconut milk and stock.

Simmer for 15-20 minutes, until the pumpkin is tender, adding the green beans and capsicum after 10 minutes.

Stir in the pineapple and some of the coriander leaves, reserving some to garnish, and simmer for a few more minutes to allow the pineapple to warm through.

Serve curry with steamed rice garnished with dry-roasted peanuts and fresh coriander leaves.