Thai Red Curry with Beef and Baby Cauliflower
Thai Red Curry with Beef and Baby Cauliflower
Store-bought Thai red curry paste, canned coconut milk and fish sauce make this delicious curry an easy dinner any night of the week.
Ingredients
- 2 tbsp vegetable oil
- 1 lb sirloin steak thinly sliced
- 2 bunches Florentino Baby Cauliflower woody ends trimmed, cut in quarters
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 1/4 tsp salt
- 2 tbsp Thai red curry paste
- 1 can coconut milk (14 oz)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp lime juice
- 2 tbsp fresh cilantro finely chopped
- 2 cups jasmine rice cooked
Instructions
- Heat oil in wok or large skillet set over medium-high heat; sauté beef, baby cauliflower, ginger, garlic and salt for 3 to 4 minutes or until starting to brown.
- Stir in curry paste; cook for 1 minute. Stir in coconut milk, fish sauce and brown sugar; bring to boil. Cook for 2 to 3 minutes or until cauliflower is tender.
- Stir in lime juice and garnish with cilantro. To serve, spoon curry over bed of rice.
Notes
Tips:
- Sprinkle with a handful of toasted cashews or peanuts if desired.
- Substitute chicken or shrimp for beef if preferred.
- 1 cup of uncooked jasmine rice will make 2 to 3 cups of cooked rice.