Preparation:

1. In a large skillet or wok, heat oil over medium-high. Add WORLDFOODS Thai Red Curry Paste and cook, stirring, until fragrant, 30 seconds.

2. Add steak and cook until browned, 2 minutes. Add green beans and pineapple and stirring until pineapple starts to release juices, 1 minute.

3. Add broth and coconut milk and bring to a boil.

4. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.