Beef and Pineapple Red Curry

Put down that takeout menu! Everyday Food editor Sarah Carey demonstrates how to make a Thai-inspired curry that’s better than anything you can order.

Beef and Pineapple Red Curry

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Ingredients

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

Directions

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.

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Beef and Pineapple Red Curry

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