Ingredients

• 1 tablespoon vegetable oil
• 1 pound sirloin steak (trimmed and cut against the grain in thin strips)
• 2 cups large diced pineapple
• 1 cup unsweetened coconut milk
• 1/2 cup torn fresh basil leaves
• 1/4 cup red curry paste
• 1/2 pound green beans (trimmed and cut in half crosswise)
• 1 1/2 cups low-sodium chicken broth
• Cooked jasmine rice, for serving

Directions

Prep time – 30 minutes
Ready in 30 minutes
Makes 4 Servings

In a large skillet or wok, heat oil on medium-high.

Stir in curry paste and cook about 30 seconds or until fragrant.

Stir in steak and cook for about 2 minutes or until browned.

Stir in green beans and pineapple and cook for about 1 minute or until pineapple starts to release juices.

Add broth and coconut milk and bring to a boil. Reduce heat and simmer about 8 minutes until green beans are crisp-tender.

Serve over rice and top with basil.

Source

Beef and Pineapple Red Curry Recipe – Martha Stewart

Ingredients

• 5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
• 1 red bell pepper
• 1 yellow bell pepper
• Cooking spray
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 1/2 teaspoons minced crystallized ginger
• 2 jalapeño peppers, seeded and minced
• 1 drained canned chipotle chile in adobo sauce, minced

Directions

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray. Grill 3 minutes on each side.

Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients. Toss gently.

Nutritional Information

Per Serving: 36 calories; 0.4 g fat; 0 g sat fat; 0.1 g mono fat; 0.1 g poly fat; 0.6 g protein; 8.7 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 0.7 mg iron; 11 mg sodium; 13 mg calcium.