Thai Pineapple Beef Curry

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season lightly with salt. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the beef on all sides, about 3-4 minutes. Transfer to a plate and set aside.
2. Create the curry base
   In the same pot, reduce heat to medium and add the red curry paste. Stir-fry for 1-2 minutes until fragrant. Add half the coconut milk and stir until the oil begins to separate from the mixture, about 3-4 minutes.
3. Simmer the curry
   Return the beef to the pot and add the remaining coconut milk, lemongrass, kaffir lime leaves, fish sauce, and palm sugar. Stir well, then bring to a simmer. Reduce heat to low, cover, and cook for 30-35 minutes, or until the beef is tender.
4. Add the vegetables
   Once the beef is tender, add the pineapple chunks and red bell pepper. Simmer uncovered for another 5-7 minutes until the vegetables are tender but still maintain their shape and color.
5. Finish the curry
   Remove the pot from heat and stir in the lime juice. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or sugar for sweetness. Remove the lemongrass pieces and lime leaves.
6. Serve
   Stir in the Thai basil leaves and sprinkle with sliced Thai chilies if using. Serve hot with steamed jasmine rice and garnish with additional Thai basil leaves if desired.