Beef and Pineapple Red Curry

Name: Beef and Pineapple Red Curry
Prep time: 30 min
Total time: 30 min
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

41 Ratings
3 Reviews

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

Everyday Food, October 2011

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Read the full recipe after the video.

Recipe Summary

prep:

30 mins

total:

30 mins

Servings:

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

Step 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.

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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

Martha Stewart Member

01/16/2019

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

Martha Stewart Member

08/20/2012

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!!

Martha Stewart Member

08/09/2012

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!

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Beef and Pineapple Red Curry

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Beef and Pineapple Red Curry

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Beef and Pineapple Red Curry

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Beef and Pineapple Red Curry