2 tbsp vegetable oil

1 lb sirloin steak, thinly sliced

2 bunches Florentino Baby Cauliflower, woody ends trimmed, cut in quarters

1 tbsp minced fresh ginger

3 cloves garlic, minced

1/4 tsp salt

2 tbsp Thai red curry paste

1 can (14 oz) coconut milk

2 tbsp fish sauce

1 tsp brown sugar

2 tbsp lime juice

2 tbsp finely chopped fresh cilantro

2 cups cooked jasmine rice




  • 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.



  • 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.