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Beef and Pineapple Red Curry


Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2011


  • 1 tablespoon vegetable oil
  • 1/4 cup red curry paste
  • 1 pound sirloin steak, trimmed and cut against the grain into very thin strips
  • 1/2 pound green beans, trimmed and cut in half crosswise
  • 2 cups large diced pineapple (12 ounces)
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1/2 cup fresh basil leaves, torn


  1. In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.

Cook's Notes

Look for curry pastes in your supermarket's Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

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