BEEF, PINEAPPLE, EGGPLANT AND RED CURRY PASTE WITH COCONUT MILK ENJOY DAN:

       THAI BEEF- PINEAPPLE AND EGGPLANT by CHEF DAN;

Serves 4

INGREDIENTS:

1 pound sirloin, trimmed and cut against the grain into very thin strips

1/2-pound fresh green beans, trimmed and on the bias in 2-inch pieces

1 eggplant, halved lengthwise, then cut into 4-inch lengths

1 tablespoon red curry paste

2 cups diced fresh pineapple or 1 (20oz) can pineapple tidbits

1-1/2 cups beef broth

1 (19oz) can MAY-PLOY coconut milk

Cooked jasmine rice, for serving

Handful fresh basil

DIRECTIONS:

1.     In a skillet over medium-heat add coconut cream and cook for 3-5 minutes.

2.     Add red curry paste.

3.     Cook until fragrant, about 1minute.

4.     Add the beef strips and cook stirring until browned about 2 minutes.

5.     Add green beans, pineapple and eggplant and cook until pineapple starts to release its juices, about 1 minute.

6.     Add broth and the remainder of the coconut milk.

7.     Bring to a boil.

8.     Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 7-9 minutes.

9.     Serve over jasmine rice and to with fresh basil.

ENJOY DAN:                                                      BON-APPETITE: