PINEAPPLE CURRY

Serves 6 When someone says “curry,” what they mean is tasty spices mixed into a sauce with meat and veggies. This is a curry based on what they make in a country called Thailand, where coconut milk is used in curries. Often Thai curries are very spicy, but in this recipe the sweet pineapple makes a perfect complement to the rich coconut milk and beef! If you use canned pineapple, like we usually do, make sure to get it in juice rather than syrup so you can make our Pineapple, Mint, and Clementine Water. INGREDIENTS • 2 Tbsp coconut oil • 2 lbs (907 g) flank steak cut into ½-inch-by-2-inch strips • 1 medium onion, sliced • 1 red pepper, sliced • 2 (14 oz (397 g)) cans full-fat coconut milk • 1 pineapple, cubed or 1 (20 oz (567 g)) can of pineapple chunks • 2 Tbsp (30 ml) red curry paste • 1 Tbsp (15 ml) fish sauce INSTRUCTIONS AND HOW KIDS CAN HELP 1. Melt coconut oil over medium heat in a large frying pan. 2. Add meat and brown on all sides, about 5 minutes; set aside. 3. Add sliced onions and peppers and cook until soft, about 8 minutes. 4. Add coconut milk, pineapple, curry paste, and fish sauce, stir to combine. 5. Return meat and accumulated juices to pan. 6. Reduce heat to low and cover, simmer for 20 minutes. 7. Serve over Cauliflower Rice.

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Pineapple curry brings Thai-style comfort to the table: flank steak simmered in full-fat coconut milk with red curry paste, cubed pineapple, and fish sauce until the sauce turns creamy and the fruit melts into it. The pineapple does real work here, softening the curry's heat with every bite. Serve it over cauliflower rice to catch every drop of the sauce.

Pro Tips

• Cut the flank steak into ½-inch-by-2-inch strips and brown them in batches — crowding the pan steams the meat grey instead of crusty.
• If using canned pineapple, buy it in juice rather than syrup; syrup makes the curry cloying, and the leftover juice is perfect for Pineapple, Mint, and Clementine Water.
• Start with one tablespoon of red curry paste and taste after the simmer — you can always whisk in more heat at the end, but you can't take it back out.
• Keep the lid on and the heat low for the full 20-minute simmer so the coconut milk reduces gently without splitting.
• Return the meat along with any juices that collected on the plate — that juices carry flavour the sauce needs.

Frequently Asked Questions

Can I make pineapple curry ahead?

Yes — like most curries it's better the next day once the pineapple and fish sauce soak into the beef. Refrigerate up to three days and reheat gently so the coconut milk stays smooth.

What can I substitute for flank steak?

Any quick-cooking lean beef works — sirloin or London broil both hold up to the simmer. Avoid fatty braising cuts; they overwhelm the coconut and pineapple.

Is this curry very spicy?

Only as spicy as your curry paste. The pineapple naturally tempers the heat, so a standard red curry paste reads mild here — adjust it by the tablespoon to taste.

Can I use light coconut milk instead of full-fat?

Full-fat is what makes the sauce creamy and keeps it from splitting; light coconut milk turns thin and watery over the 20-minute simmer.

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