I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
Beef and Pineapple Red Curry
- 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 ounces cups large diced pineapple 12- we just used a can drained of the juice
- 1 1/2 cups chicken stock
- 1 cup unsweetened coconut milk
- Cooked jasmine rice for serving (or regular white rice, or go crazy and make coconut rice!)
- 1/2 cup fresh basil leaves torn
- In a large skillet heat oil over medium-high.
- Add curry paste and cook, stirring, until fragrant about 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, about 1 minute.
- Add stock and coconut milk and bring to a boil.
- Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
- Serve over rice, topped with basil.
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.