Thai Red Curry Beef with Pineapple

Ingredients

2 tsp peanut oil
750 g beef rump steak, trimmed, cut into 3 cm pieces
1/3 cup Thai red curry paste
400mL coconut milk
1 Tbs fish sauce
1 Tbs palm sugar
1 Tbs lime juice
400 g fresh pineapple, peeled, cored, chopped into 3cm pieces
100 g snowpeas, trimmed
1 red capsicum, seeded, thinly sliced
Steamed jasmine rice, to serve
Coriander leaves, to serve

Method

Heat oil in a wok over medium-high heat. Cook beef in batches for 2-3 minutes or until browned. Transfer to a plate.

Add curry paste to the wok and cook over medium heat for 1 minute or until aromatic. Add coconut milk, fish sauce, palm sugar, lime juice and pineapple. Simmer for 5 minutes. Return beef to wok with the snow peas and capsicum and cook for 3 minutes.

Serve the curry with steamed jasmine rice and coriander leaves.

Credits: Coles

Photo Credits: Coles