Perfectly balanced the heat with a little sweet by baking your Thai beef in a pineapple.
4 to 6
For the beef curry:
1 (14-ounce) can full-fat coconut milk (do not shake the can!), divided 1/4 and 3/4 cups
1/2 yellow onion, diced
1 (2-inch) piece of fresh ginger, peeled and grated
3 cloves garlic, minced
2 fresh lime leaves
1 pound ground beef
Handful of fresh cilantro, tender stems included, minced
3 tablespoons store-bought, prepared red curry paste
2 tablespoons fish sauce
1 lime, juiced
5 ounces shredded low-moisture mozzarella cheese, divided
For the white rice:
1 cup long-grain white rice
Chopped roasted peanuts
1 red Fresno chile, thinly sliced
Cilantro leaves, with tender stems
Preheat oven to 400 degrees, and place an oven rack in the middle.
To make the beef curry: In a large stainless steel or cast-iron pan over medium heat, add 1/4 cup of the coconut milk fat from the top of the can. Once melted, add the onions, garlic, ginger and lime leaves. Stir, cooking, for 5 to 7 minutes until softened and lightly browned. Add the beef, breaking it up into smaller pieces as it cooks, 8 to 10 minutes. Carefully tilt the pan, and using a large spoon, remove any accumulated fat (allow to cool fully before discarding). Add the cilantro and red curry paste, stirring until the paste is fully incorporated into the beef. Add the fish sauce and lime juice to deglaze the pan. Add the remainder of the coconut fat and milk (reserving the can), and stir to combine. Simmer for 15 minutes until the liquid is almost fully absorbed. Remove from the heat. Stir in 4 ounces of mozzarella cheese.
Use a can opener to remove the bottom of the empty coconut milk can. Peel off the label and carefully rinse and dry the can. Set aside.
To prepare the pineapple: Cut the top and bottom off. Press the rinsed can firmly into the pineapple until the middle is completely cored. Save it, chop it up and eat it for breakfast—you don’t need this part for the recipe. Using a knife, carefully remove the rind of the pineapple, slicing downward from top to bottom. Use foil to cover the bottom opening of the pineapple, and place into a greased, stainless steel or cast-iron pan.
Stuff the pineapple with the beef curry. Add the remaining cheese on top. Bake in the oven for 30 minutes, until the pineapple is browned and the meat bubbly.
While the pineapple is baking, make the rice: In a medium sauce pot, add the rice and 1 1/2 cups of room temperature water. Bring to a boil over medium-high heat. Cover with a lid, reduce the heat to a low simmer and cook for 15 minutes. Remove from heat, keep the lid on and allow to steam for 10 minutes. Take off the lid and fluff with a fork.
Remove the roasted pineapple from the oven, and allow to cool for 15 minutes. Gently lay the pineapple on its side on a cutting board. Cut 1 to 1 1/2-inch crosswise slices.
To assemble: In a shallow bowl or plate, spoon 3/4 cup of rice. Add a slice of pineapple and curry beef. Spoon some remaining sauce on top. Garnish with chopped peanuts, sliced chile and cilantro.