This was something a little different for me…but I was inspired by the green beans I blanched and froze from last summer’s CSA. Speaking of CSA, I haven’t signed up for one yet and I’m not quite sure what I’m going to do!
Beef and pineapple curry
Serves: 4
Source: adapted from Everyday Food, October 2011
Ingredients
1 Tablespoon canola oil
1 clove garlic, minced
1 Tablespoon grated fresh ginger
1/4 cup red curry paste
1 pound sirloin steak, trimmed and cut against the grain into thin strips
1/2 pound green beans, trimmed and cut in half crosswise
1 red bell pepper, cut into strips
2 cups (12 ounces) diced fresh pineapple
1 1/2 cups low-sodium chicken broth
1 cup coconut milk
Cooked rice, for serving
1/2 cup fresh basil leaves, torn
Directions
1. In a large skillet or wok, heat oil over medium-high heat. Add garlic and cook for 2 minutes. Stir in curry paste and ginger and cook for about 30 seconds, until fragrant. Add steak and cook, stirring, for 2 minutes until browned.
2. Add green beans, bell pepper, and pineapple and cook, stirring, for 1 minute or until pineapple starts to release juices.
3. Add broth and coconut milk and bring to a boil. Reduce heat and simmer until green beans are crisp-tender, 8 minutes.
4. Serve over rice, topped with basil.
Kara Cooks and Eats 