Thai Red Curry with Beef and Baby Cauliflower

Thai Red Curry Beef and Florentino Curry

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.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Thai


  • 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


  • Heat oil in wok or large skillet set over medium-high heat; saut√© 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.
Keyword Cauliflower