Thai Red Beef Curry with Rice, Kai Lan & Pineapple

Prepare Ingredients:

Pick coriander leaves (Thai curry herbs) and finely chop stems. Cut kai lan into bite sized pieces. Drain pineapple.

Cook Rice:

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Seal Beef:

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 will finish cooking the meat in the curry sauce.

Make the Curry:

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

Finish the Curry:

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.

You Plate It:

Season the curry with fish sauce to taste and add half of the coriander leaves. Fluff the coconut rice with a fork and divide between bowls. Add the curry and garnish with Thai basil and the remaining coriander.