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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
red curry beef pineapple

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.

Reviews Add a comment

  • kandt
    20 AUG, 2012
    A big hit! My husband, who is not a pineapple or coconut fan, loved this dish. It was very easy to make. Thank you Sarah for your wonderful videos! Keep them coming!!
  • Alstroemeria
    9 AUG, 2012
    Surprise, Surprise! Loved the Beef and Pineapple Red Curry and so did my husband. It was a bit costly for the two of us because did not have any of the ingredients. It wil be less expensive next time as I now have red curry and Jasmine rice. I also purchased sirloin steak with very little fat. Can you add calorie and fat information. Love not thinking about what is for dinner. Print, grab, and go!