Thai Red Beef Curry with Rice, Kai Lan and Pineapple

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.

Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple pieces.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Pat steak dry with paper towel then season both sides with salt. Heat olive oil in frypan over medium-high heat. Add steak and cook 2-3 minutes before turning. Flip once for a further 2-3 minutes. Remove and set aside to rest, you finish cooking the meat in the curry sauce.

Heat a wok or frypan on medium heat. Drizzle 1 Tsp of oil into the pan and add the Thai red curry paste (see tip) and minced lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, the kaffir lime leaf, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.

Dice or slice the steak and add to the curry. Add the pineapple and kai lan and turn down to a gentle simmer and cook for 3-4 minutes. Season the curry with fish sauce to taste and add half of the coriander leaves.

Fluff the rice with a fork and divide between bowls. Add the curry and garnish with the remaining coriander.