Thai Red Curry with Beef and Pineapple

Ingredients

• about 680 g Beef Sirloin
• 1 can Coconut Milk
• 2 tbsp Red Curry Paste
• 1 cup Pineapple
• 1 cup Bell Peppers
• 2 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Lime Juice
• 1 tbsp Vegetable Oil
• 2 cups Jasmine Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g beef sirloin into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 1 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat, about 190°C. Add the beef sirloin pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides. The beef should be seared, not cooked through.
3. 3Add the 2 tbsp red curry paste to the skillet with the beef. Stir constantly for 1 minute until the paste is fragrant, coating the beef.
4. 4Pour in the 1 can coconut milk. Add the 1 cup pineapple chunks and the 1 cup bell peppers. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low, about 150°C. Cover the skillet and let it simmer gently for 25-30 minutes, or until the beef is tender when pierced with a fork and the bell peppers are softened.
5. 5Stir in the 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Cook for 1 more minute, stirring to combine.
6. 6Serve the Thai red curry immediately with 2 cups of cooked jasmine rice.

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