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In large skillet or wok, heat oil over medium-
high. Add curry paste and cook, stirring until
fragrant, 30 seconds. Add steak and cook,
stirring until browned, 2 minutes. Add green
beans and pineapple and cook, stirring until
pineapple starts to release juices, 1 minute. Add
broth and coconut milk and bring to a boil.
Reduce heat and cook at a rapid simmer until green
beans are crisp-tender, 8 minutes. serve over
rice, topped with basil.
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