This curry has only a few ingredients to prep and tastes light, yet its flavors bring warmth. To keep things on schedule kitchenwise, we start with a container of fresh, peeled pineapple pieces, found in the refrigerated produce section.
We tested this with sirloin steak, which was called for in the original recipe, and filet mignon (beef tenderloin). The latter, a more expensive cut, remained tender through the brief boil, so we recommend it here.
Serve on its own, with a fresh fennel and parsley salad, or over soba noodles or steamed rice.
Beef and Pineapple Red Curry
1/2 pound fresh thin green beans
1 pound beef tenderloin
12 ounces cut, fresh pineapple pieces
1 tablespoon vegetable oil
1/4 cup red curry paste
1 cup unsweetened lite coconut milk, or more as needed
1 1/2 cups no-salt-added chicken broth
1 to 2 teaspoons low-sodium soy sauce, optional
A few stems of basil leaves, for garnish
Trim the beans, then cut each one into 3 or 4 pieces; you can do this faster when you line up the beans in three or four groups. Trim off and discard visible fat from the meat, then cut the steak into very thin slices. Cut the pineapple pieces into smaller, 1/2-inch pieces.
Heat the oil in a wok or large skillet over medium-high heat. Once the oil shimmers, add the curry paste and stir-fry for 30 seconds, until fragrant. Add the steak and stir-fry for about 2 minutes, stirring, until browned. The meat might not be cooked through at this point.
Add the green beans and pineapple; stir-fry for about 1 minute. Stir in the cup of coconut milk and all of the broth; once the mixture comes to a boil, reduce the heat to medium and cook for 3 or 4 minutes, or just until the beans are crisp-tender. Taste, and season with the soy sauce, if using. If the mixture seems too spicy, stir in up to 1/2 cup more coconut milk.
Divide among wide, shallow bowls. Tear basil leaves over each one, letting them fall into each portion. Serve right away.
Makes 4 servings.
Recipe adapted from One Pot: 120 (plus) Easy Meals From Your Skillet, Slow Cooker, Stockpot, and More by the editors of Martha Stewart Living
Food on 08/26/2015