Beef and Pineapple Curry

My favorite curry is green curry, but red is a close second.  You can tailor the amount of red curry in this dish to your spice preference. 

Ifd you have leftovers of Beef and Pineapple Curry, it would make a satisfying lunch.  Pack in the Lock N Lock EZ Lock storage container.  The containers are stackable so it allows more room in your refrigerator.

Beef and Pineapple Curry

Serves 4

1 tablespoon canola oil

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

2 cups large diced pineapple

1 1/2 cups low-sodium chicken broth

1 cup unsweetened coconut milk

Hot cooked rice

1/2 cup fresh basil leaves, coarsely chopped

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, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.