Fruity Beef Curry
Yet Another Fruity Curry
A delicious, somewhat Thai-style fruity curry.
This is a recipe for a fruity, sweet and savory curry dish. And an interesting way to get kids to try new foods. A lot of this came about because Kt and I were trying to figure out something interesting to make that would be a change from the ordinary. And we were limited on supplies and budget (yes, some of this is stuff we actually had around).
Fruit and Beef Curry
Serves about 4
- 2 Tbsp. canola oil
- 2 lb beef steak
- 1 large onion
- 1 large green bell pepper
- 1 banana, sliced
- 1 apple, something sweet, like a red delicious
- 1 mango
- 1 can pineapple chunks, with juice
- 2 Tbsp. red curry paste
- 1 tsp. curry powder
- 14 oz. coconut milk
Trim steak and cut into into about strips or bite-sized pieces. Chop onion into bite-sized pieces. Remove seeds from pepper and cut into bite-sized pieces. Peel mango, remove pit, and cut into bite-sized pieces. Core apple and cut into bite-sized pieces. Slice bananas into about 1/4" pieces and set aside. Drain pineapple and save the juice.
Heat oil in a large, heavy skillet or dutch oven. Brown steak pieces over medium-high heat, turning continually for about 10 minutes. Remove steak from pan and set aside.
Brown onions in pan until they are completely soft and completely separated. Add peppers, apple, mango, pineapple chunks, curry powder, and curry paste. Continue browning, stirring to keep from sticking, until onions are mostly clear.
Stir in coconut milk, pineapple juice (set aside earlier), bananas, and beef (also set aside earlier). Raise heat and bring to a boil, stirring constantly. As soon as it begins boiling, reduce heat to simmer and allow to simmer, stirring occasionally, for 20-30 minutes.
Remove from head and let sit about 3 minutes before serving.
To spice this up, add some chopped Thai peppers or some hot pepper sauce with the coconut milk or the fruit.
Serve with plain yogurt and steamed rice.