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PINEAPPLE CURRY – paleo recipe
Stav Kogan

PINEAPPLE CURRY

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Servings: 6 servings
Ingredients Method

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

Method
 

  1. 1. Melt coconut oil over medium heat in a large frying pan.
  2. 2.
  3. Add meat and brown on all sides, about 5 minutes; set aside.
  4. 3.
  5. Add sliced onions and peppers and cook until soft, about 8 minutes.
  6. 4.
  7. Add coconut milk, pineapple, curry paste, and fish sauce, stir to combine.
  8. 5. Return meat and accumulated juices to pan.
  9. 6.
  10. Reduce heat to low and cover, simmer for 20 minutes.
  11. 7.
  12. Serve over Cauliflower Rice.

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