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



Ingredient Checklist


Instructions Checklist
  • 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 (3)

41 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
I rediscovered this recipe after several years. It was a big hit. My husband loved it. I did cut the chicken broth back to 3/4 cup but next time I would cut it to 1/2 cup. The dish is a bit too "soupy" for us. Other than that, I made the recipe exactly as written. The pineapple with the beef was great
Rating: Unrated
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!!
Rating: Unrated
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!