Fruity Thai Beef Curry
ready in 1 hr 10 min.
Fry the beef in hot oil until brown and then remove from the frying pan or wok. Fry the pineapple for 1-2 minutes, return the meat, add the curry paste and fry together briefly.
Deglaze with the stock and add the coconut milk. Season with fish sauce and salt and simmer gently for around 30 minutes, stirring occasionally. Add a little extra stock as necessary.
Add the vegetables to the curry and simmer for a further 5-10 minutes until cooked. Season to taste with lime juice and fish sauce, and serve.