Beef and Pineapple Red Curry

The current issue of Everyday Food Magazine "have you tried?" section features Thai curry paste. I had half a pineapple left so I thought that I would give this recipe a try.

BEEF AND PINEAPPLE RED CURRY

1 Tbsp vegetable oil

1/4 cup red curry paste

1 pound sirloin steak, cut against the grain in very thin strips

1/2 pound green beans cut in half crosswise

2 cups large diced pineapple

1 1/2 cups low sodium chicken broth

1 cup unsweetened coconut milk

1/2 cup fresh basil leaves, torn

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 cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice topped with basil.

RATINGS:

Heather - 8 - "OK, but not great, I like the basil"

Brad - 7.5 - "Too spicy for me"

NOTES:

I only used 1/4 of the red curry and even that was toooooo spicy for both of us. The container of red curry paste I bought is going to last 20 years at this rate.

I used light coconut milk and the sauce was very runny. I added cornstarch to thicken it, as I like my sauces a bit thicker. If I make this again I would try regular coconut milk.

It was a fast and easy recipe to make.