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Thai red curry beef with pineapple

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Made with sweet chunks of pineapple, this red Thai curry beef recipe is the perfect mix of sweet and savoury. Simply serve with rice and dig in!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Thai red curry beef with pineapple


  • 2 tsp peanut oil
  • 750g Coles Australian Beef Rump Steak, trimmed, cut into 3cm pieces
  • ⅓ cup Thai red curry paste
  • 400ml coconut milk
  • 1 tbs fish sauce
  • 1 tbs palm sugar
  • 1 tbsp lime juice
  • 400g fresh pineapple, peeled, cored, chopped into 3cm pieces
  • 100g snowpeas, trimmed
  • 1 red capsicum, seeded, thinly sliced
  • steamed jasmine rice, to serve
  • coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a wok over medium-high heat. Cook beef in batches for 2-3 mins or until browned. Transfer to a plate.
  2. Step 2

    Add curry paste to the wok and cook over medium heat for 1 min or until aromatic. Add coconut milk, fish sauce, palm sugar, lime juice and pineapple. Simmer for 5 mins. Return beef to wok with the snow peas and capsicum and cook for 3 mins.
  3. Step 3

    Serve the curry with steamed jasmine rice and coriander leaves.