Best 6 Beef And Pineapple Red Curry Recipes
Indulge in a tantalizing culinary experience with our diverse collection of beef and pineapple red curry recipes. Embark on a journey through a symphony of flavors, textures, and aromas as we explore the depths of this delectable dish. From classic Thai renditions to innovative fusion creations, our recipes cater to every palate and skill level. Discover the perfect balance of sweet, savory, and spicy as you explore the vibrant world of beef and pineapple red curry. Dive into the depths of tradition with our authentic Thai red curry paste, or experiment with modern twists using store-bought options. Delight in the tender morsels of beef, succulent pineapple chunks, and crisp vegetables, all harmoniously enveloped in a rich and creamy red curry sauce. Enhance your culinary repertoire with our comprehensive guide, guiding you through every step of the process, from selecting the finest ingredients to perfecting the art of balancing flavors. Elevate your taste buds and embark on a culinary adventure with our diverse selection of beef and pineapple red curry recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE, BEEF & GINGER STIR-FRY
Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
- Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.
Nutrition Facts : Calories 267 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE
This is a super quick pasta dish that the whole family loves. I often make a double portion of the sauce for the next day. Then I serve the sauce on top of the pasta instead of mixing it all together at once.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
- Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
- Pour in cream and mix to combine. Cook for 2 more minutes.
- Drain pasta and add to the skillet with the sauce. Mix well and serve.
Nutrition Facts : Calories 1011.3 calories, Carbohydrate 117.3 g, Cholesterol 152.5 mg, Fat 46 g, Fiber 7.4 g, Protein 38 g, SaturatedFat 20.7 g, Sodium 568.4 mg, Sugar 29 g
THAI RED CURRY OF BEEF
I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.
Provided by Daydream
Categories Thai
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
- For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
- Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
- Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
- Just before serving, stir in the basil leaves.
- Serve with rice.
Nutrition Facts : Calories 1059.8, Fat 77.5, SaturatedFat 39.1, Cholesterol 152, Sodium 2109.3, Carbohydrate 42.9, Fiber 8.2, Sugar 22.5, Protein 54.7
QUICK PASTA WITH GROUND BEEF, PINEAPPLE, AND CURRY-CREAM SAUCE
This is one of my favorite quick and easy pasta recipes that my kids love. It's ready in less than 30 minutes and tastes great! You can use any pasta you like, but I prefer short noodles like penne or rigatoni.
Provided by kiki
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned and crumbly, 5 to 10 minutes. Add pineapple and leek and cook over high heat for 5 minutes. Pour in a few tablespoons of the pineapple juice. Season with curry, chicken granules, salt, and pepper.
- Stir in ketchup and tomato paste and mix well. Cover skillet and simmer sauce over low heat for 5 to 8 minutes. Add more pineapple juice if sauce appears dry. Pour in cream and mix with drained penne.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 115.8 g, Cholesterol 114.6 mg, Fat 37.3 g, Fiber 7.3 g, Protein 32.9 g, SaturatedFat 16 g, Sodium 746.7 mg, Sugar 28.1 g
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
Tips:
- To save time, use pre-cut pineapple chunks or pineapple tidbits from a can.
- If you don't have red curry paste, you can substitute green curry paste or Panang curry paste.
- Add more vegetables to the curry, such as bell peppers, carrots, or snap peas.
- Serve the curry with jasmine rice, brown rice, or quinoa.
- Garnish the curry with fresh cilantro, basil, or mint.
Conclusion:
This beef and pineapple red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and aromatic, with a perfect balance of sweet, sour, and spicy flavors. The beef is tender and juicy, and the pineapple adds a refreshing sweetness to the dish. Serve this curry with rice or noodles, and enjoy a delicious and authentic Thai meal at home.
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