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 flank steak cut into ½-inch-by-2-inch strips
• 1 medium onion, sliced
• 1 red pepper, sliced
• 2 (14 oz) cans full-fat coconut milk
• 1 pineapple, cubed or 1 (20 oz) can of pineapple chunks
• 2 Tbsp red curry paste
• 1 Tbsp 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.
