Recipe: Beef and Pineapple Red Curry

Robust Thai flavours mellowed down with coconut
ByJasmine BandaliWednesday , 08 April 2015
Recipe: Beef and Pineapple Red Curry
© ITP Images


1 pineapple
1 tbsp vegetable oil
¼ cup red curry paste
500g sirloin steak, trimmed and cut against the grain into very thin strips
250g green beans, trimmed and cut in half crosswise
½ red capsicum, cut into strips
1 ½ cups chicken broth
1 cup unsweetened coconut milk
Fresh coria

1 Cut a pineapple in half lengthwise and hollow out both halves to make two bowls.
2 Cut a piece from the bottom of the pineapple halves to create a flat base.
3 Cut the pineapple into small pieces and set aside.
4 In a large frying pan or wok, heat the oil over a medium-high heat.
5 Add the curry paste and cook, stirring, until fragrant, about 30 seconds.
6 Add the steak and cook, stirring, until browned, about 2 minutes.
7 Add the green beans, pineapple and capsicum and cook, stirring, until the pineapple starts to release its juices, about 1 minute.
8 Add the broth and the coconut milk and bring to a boil.
9 Reduce the heat and cook at a rapid simmer until the green beans are crisp-tender, about 8 minutes.
10 Place the curry into the cut pineapple and garnish with the coriander.




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