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Beef Pineapple Curry

4.6 from 19 votes
Thinly sliced beef with pineapple chunks and red peppers in a creamy, coconut milk based curry.
photo of Danelle, author of Let's Dish
Published on , Updated November 5, 2024
4.6 from 19 votes

Thinly sliced beef with pineapple chunks and red peppers in a creamy, coconut milk based curry.

Beef Pineapple Curry

Why You’ll Love This Recipe

A few weeks ago I went out to lunch with my 16 year-old son. He ordered Beef Pineapple Curry. Let’s just say it was one of those “I wish I had what he was having” moments.

So of course, I had to recreate his lunch at home so I could enjoy it for myself! I should say that I’m a huge fan of curry, and this is one of my favorites!

Honestly, the pineapple is my favorite part, and I’d love a totally vegetarian version. But I am feeding a bunch of hungry teenage boys…..

If you’d prefer, you can sub chicken for the beef and it’s just as good. I used beef because I wanted to recreate the dish just as we had it at the restaurant.

Yes, I did eat more than my fair share of my son’s lunch that day. But I was paying, so what could the poor kid do?

Beef Pineapple Curry

This recipe, as written, makes a fairly mild curry. Feel free to add some cayenne pepper if you like a spicy curry.

You could also sub a jalapeno pepper for one of the bell peppers for a little extra heat.

This dish is loaded with so many amazing flavors–coconut milk, curry paste, pineapple, green onion, red pepper, garlic, cilantro, and ginger, to name a few.

And it’s such a pretty, colorful dish too! I like using red peppers in the dish, but green, yellow, orange, or a combination will work just fine!

We usually serve this over jasmine or basmati rice and there are never any leftovers. This one will definitely become a part of the regular dinner rotation at our house!

Be sure to save this recipe to your favorite Pinterest board for later.

Beef Pineapple Curry

Ingredients

  • Oil
  • Stir-fry beef
  • Produce: onion, garlic, red bell peppers, fresh cilantro, green onions
  • Coconut milk
  • Red curry paste
  • Spices: curry powder, ground ginger, salt and pepper
  • Brown sugar
  • Heavy cream
  • Pineapple chunks
  • Rice, for serving
Beef Pineapple Curry

Beef Pineapple Curry

Thinly sliced beef with pineapple chunks and red peppers in a creamy, coconut milk based curry.
4.58 from 19 votes
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Course: Main Dishes
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 634kcal
Author: Danelle

Ingredients 

  • 1-2 teaspoons oil
  • 1 pound thinly sliced stir-fry beef
  • 1/2 cup diced onion
  • 2-3 cloves garlic minced
  • 2 15 oz. cans coconut milk
  • 3 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 20 oz. can pineapple chunks, drained
  • 2 red bell peppers chopped
  • 2-3 tablespoons chopped fresh cilantro
  • 2-3 green onions chopped
  • Hot cooked rice for serving

Instructions

  • In a large skillet, heat oil over medium-high heat. Add beef and onion and cook until beef is browned and cooked through. Stir in garlic and cook another minute.
  • Stir in the coconut milk, curry paste, curry powder, ginger and brown sugar and simmer for about 5 minutes. Add the cream and bring to simmer. Season with salt and pepper, to taste.
  • Stir in the pineapple and peppers. Cook for 20-25 minutes, until peppers are just tender as sauce is thickened.
  • Just before serving, stir in the cilantro and green onions. Serve over hot cooked rice.

Nutrition

Serving: 1g | Calories: 634kcal | Carbohydrates: 32g | Protein: 16g | Fat: 52g | Saturated Fat: 36g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 452mg | Fiber: 3g | Sugar: 13g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

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6 comments

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  • Fritomann

    5 stars
    Lots of ingredients, but so good. I used leftover prime rib and fresh pineapple, Thai red curry paste, and added cayenne and red pepper flakes. Make enough, it’ll keep in fridge for a few days.

  • Mary L

    5 stars
    subbed a few ingredients (since I was out of…) Increased cream, subbed greek yogurt at end for coconut milk; used green curry paste, fresh ginger, and added 1/3c unsw’d grated coconut at end. DELISH!

4.58 from 19 votes (17 ratings without comment)

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photo of Danelle, author of Let's Dish

Hello! I’m Danelle. Thanks for visiting.

At Let's Dish, I'm bringing a taste of uptown foodie to real-life, everyday meals! Here, I share simple, reliable recipes that make mealtime easy.
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