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
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
My opinion:
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.
Yum! I’m not skeptical at all. This sounds delicious!
Breanna,
Thanks! Let me know if you try it!
-Aurora
I sure will!