Beef, Green Bean, And Pineapple Red Curry
15m prep 20m cook 35m ready
A savory red curry with sirloin steak, green beans, and pineapple chunks in a coconut milk sauce. The pineapple adds bright sweetness, and the dish is served with baguette for dipping.
Ingredients
- 29.6 ml cold water
- 9.86 ml cornstarch
- 14.8 ml sesame oil
- 454 g sirloin or top round steak trimmed and cut against the grain into ¼-inch-thick strips
- red curry paste
- 3 clove garlic minced
- 454 g haricots verts (thin green beans) trimmed and cut in half
- Kosher salt and freshly ground black pepper
- 1 can unsweetened coconut milk
- 177 ml chicken broth
- 1 can pineapple chunks drained
- 59.1 ml fresh Thai basil leaves
- Baguette
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 216 mg
- Iron: 7.32 mg
- Magnesium: 89.9 mg
- Phosphorus: 448 mg
- Potassium: 1009 mg
- Zinc: 5.47 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml cold water
- 9.86 ml cornstarch
- 14.8 ml sesame oil
- red curry paste
- Kosher salt and freshly ground black pepper
- 1 can unsweetened coconut milk
- 177 ml chicken broth
- 59.1 ml fresh Thai basil leaves
- Baguette
Prepare
- 454 g sirloin or top round steak, trimmed and cut against the grain into ¼-inch-thick strips
- Mince 3 clove garlic
- 454 g haricots verts (thin green beans), trimmed and cut in half
- Drain 1 can pineapple chunks
Let's Cook
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Step 1.
In a small bowl, mix together 2 tablespoons cold water and 2 teaspoons cornstarch to make a slurry. Set aside.
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Step 2.
Heat 1 tablespoon sesame oil in a 10-inch skillet over medium-high heat. Add 1 pound sirloin or top round steak, trimmed and cut against the grain into ¼-inch-thick strips, and cook, stirring, until browned, 2 to 4 minutes. Drain off any water or fat from the skillet.
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Step 3.
Add 1 to 2 tablespoons red curry paste and 3 medium cloves garlic, minced, to the skillet. Cook, stirring, until fragrant, about 1 minute.
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Step 4.
Stir in 1 pound haricots verts (thin green beans), trimmed and cut in half, and season to taste with kosher salt and freshly ground black pepper.
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Step 5.
Pour in 1 (14-ounce) can unsweetened coconut milk and ¾ cup chicken broth; bring to a boil. Reduce to a simmer and cook, partially covered, until the green beans are just tender, about 8 minutes.
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Step 6.
Stir in the reserved cornstarch slurry and simmer, stirring gently, to thicken the sauce, about 1 minute.
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Step 7.
Add 1 (20-ounce) can pineapple chunks, drained, and season to taste with salt and pepper. Garnish with ¼ cup fresh Thai basil leaves. Serve with baguette for dipping.
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