Beef & Pineapple Red Curry
Adapted from Everyday Food
1 tbsp vegetable oil
1/4 cup red curry paste
1 lb sirloin steak, trimmed & cut against the grain into very thin strips
1 red bell pepper, cut into thin strips
2 cups large diced pineapple
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
In a large skillet or wok, heat oil over medium-high. Add curry paste & cook, stirring, until fragrant, 30 seconds. Add steak & cook, stirring, until browned, 2 minutes. Add red bell pepper & pineapple & cook, stirring, until pineapple starts to release juices, 1 minute. Add broth & coconut milk & bring to a boil. Reduce heat & cook at a rapid simmer until red bell pepper is crisp-tender, 8 minutes. Serve over rice, topped with basil.
The original recipe calls for green beans, but we used a red bell pepper instead. We also added 1-2 thai chili peppers, but we like our food spicy. At the end of the 8-minute simmering time, ours was still really liquid-y, so we simmered it a little longer. In hindsight, I think it's supposed to be that liquid-y, but we didn't know. It's very similar to when you order red curry in a Thai restaurant & the red curry comes in a bowl, almost like a soup, then you pour it over your plate of rice.
I LOVE red curry & thought this was really close to what I normally order at Thai restaurants. John didn't love it as much as I did, but he typically goes in a completely different direction when we eat Thai. If you like red curry, I recommend this recipe. It was surprisingly easy & fast to make.