Beef and Pineapple Red Curry
red curry paste
trimmed and cut against the grain into very thin strips
trimmed and cut in half crosswise
cups large diced pineapple
12- we just used a can drained of the juice
unsweetened coconut milk
Cooked jasmine rice
for serving (or regular white rice, or go crazy and make coconut rice!)
fresh basil leaves
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.
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