Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. To serve : Preheat ...

Stir in the remaining 2 tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally. 6. Stir in the coconut milk, then simmer on a medium-low heat until reduced to ...