1 1/2 lb. cubed cut beef
2 med. chopped onions
2 crushed garlic cloves
2 chopped celery stalks
1 finely chopped tomato
2 green and red peppers
2 c. coconut milk
1 tbsp. flour
2 tbsp. curry powder
1 tbsp. cooking oil
3 c. beef stock
1 tbsp. vinegar
1 tbsp. sugar
1 cube ginger
Salt and pepper
6 slices pineapple
1 tbsp. peanut butter

Use 2-quart pot. Heat oil. Saute garlic, onions, ginger, celery and tomatoes until lightly brown. Add meat, stirring constantly until coated for 10 minutes. Add beef stock mixture. Bring to boil. Simmer for 1 1/2 hours or until meat is tender.

Add coconut milk mixture consisting of coconut milk and flour, curry powder and peanut butter, stirring constantly until thickened. Add coarsely sliced peppers and quartered sliced pineapple. Turn off heat. Serve hot with condiments of chopped eggs, diced cucumbers, mango and papaya.