Begin by heating some vegetable oil in the wok, put in red curry paste. Stir well using low heat for about 2-3 minutes.

Put in coconut cream (only the solid part first) and stir well. Try to keep the heat between middle and low. It would take about 3-4 minutes until the oil from the coconut cream to start seperating. Put in beef.

Stir well until the beef are totally cooked then put in milk.

Cut pineapple into small chunks and put them in.

Turn the heat up to boil and stir constantly. Taste the curry if it needs salt put in about 1-2 dessert spoon of light soy sauce but be aware that the curry paste is normally quite salty. Then put in chilies.

Put in Thai sweet basil and turn off the heat.