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Sunday, July 23, 2017

Beef and Pineapple Red Curry






Deb Lindsey for The Washington Post

DINNER IN MINUTES OCT 22, 2014

Curries seem just right for this time of year. This one 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.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

8 ounces/224g haricots verts (thin French green beans)
1 pound beef tenderloin (see headnote)
12 ounces/336g cut, fresh pineapple pieces (see headnote)
1 tablespoon vegetable oil
1/4 cup red curry paste
1 cup unsweetened low-fat 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

DIRECTIONS

Trim the haricots verts, 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 haricots verts 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.

Rating *****[1]
RECIPE SOURCE

Adapted from "One Pot: 120+ Easy Meals From Your Skillet, Slow Cooker, Stockpot, and More," by the editors of Martha Stewart Living (Clarkson Potter, 2014).

Tested by Bonnie S. Benwick

Nutritional Facts
Calories per serving: 340
% Daily Values*
Total Fat: 15g 23%
Saturated Fat: 6g 30%
Cholesterol: 75mg 25%
Sodium: 670mg 28%
Total Carbohydrates: 20g 7%
Dietary Fiber: 4g 16%
Sugar: 11g
Protein: 28g

https://www.washingtonpost.com/pb/recipes/beef-and-pineapple-red-curry/14296/

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