Beef Mince and Pineapple Curry
A Tropical Fusion of Heat and Sweet: This Beef Mince and Pineapple Curry is my delightful twist on a traditional South Asian curry. Inspired by Southeast Asian flavor pairings like Thai and Malaysian cuisine, this dish balances the savory richness of ground beef with the vibrant, tangy sweetness of pineapple. A warming coconut curry base transforms this humble ingredient combination into a vibrant, comforting meal perfect for any season.
Equipment
Large skillet or wok
Sharp chef's knife
Cutting Board
Wooden spoon or spatula
Measuring cups and spoons
Grater or microplane (for ginger and garlic, optional)
Mixing bowl
Ingredients
1 tablespoon vegetable oil - neutral oil such as canola or sunflower
1 pound ground beef - preferably 80/20 lean-to-fat ratio
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1 tablespoon ginger - fresh, grated- 2 tablespoons red curry paste - adjust to spice preference
- 1 teaspoon ground turmeric
1 cup coconut milk - full-fat for richer flavor- 1 cup pineapple chunks - fresh preferred, canned with juice as alternative
1 tablespoon fish sauce - or soy sauce for vegetarian version
1 teaspoon brown sugar - to balance acidity
¼ teaspoon kosher salt - adjust to taste
½ cup cilantro - fresh, chopped, for garnish
1 medium lime - cut into wedges for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat (about 375°F / 190°C). Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add the minced garlic and grated ginger. Cook for 1–2 more minutes until fragrant.
- Add the ground beef. Break it up with a wooden spoon and cook for about 6–8 minutes until browned, with no visible pink remaining.
- Stir in red curry paste and turmeric. Let cook for 1–2 minutes to bloom the spices and deepen the curry's flavor.
- Pour in coconut milk and stir to combine. Bring to a gentle simmer.
- Add pineapple chunks, fish sauce, brown sugar, and salt. Simmer for 20 minutes uncovered, allowing flavors to develop and sauce to thicken slightly.
- Once the curry has reduced and developed a rich, slightly sweet aroma, remove from heat. Taste and adjust seasoning if needed.
- Serve hot over jasmine rice or coconut rice. Garnish with chopped cilantro and a squeeze of fresh lime juice.
Notes
- If using canned pineapple, include a tablespoon of the juice to boost sweetness—but drain the rest to avoid thinning the curry.
- For a lighter version, substitute ground turkey or chicken for the beef.
- To make it vegetarian, swap ground beef for lentils or crumbled tofu and use soy sauce instead of fish sauce.
Nutrition
Calories: 502kcalCarbohydrates: 18gProtein: 22gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 586mgPotassium: 615mgFiber: 2gSugar: 12gVitamin A: 1355IUVitamin C: 15mgCalcium: 72mgIron: 5mg
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