[Red Thai Curry Beef]

1. Heat 2 tablespoon of the oil in a wok or large skillet. Cook the beef in batches until nicely seared on the outside, but still rare in the middle. Remove the beef from the skillet and reserve. Add the remaining oil to the wok or skillet. Add the onion, cauliflower, red pepper and garlic and cook 1 minute. Add the red curry paste and cook 1 minute more. Add the coconut milk, water, baby com and bamboo shoots and bring to a simmer. Return the beef to the wok or skillet and simmer the mixture 5 minutes. Stir in the cilantro or basil and serve.

3. Eric's options: You could make this dish with an equal amount of sliced, boneless, skinless chicken breast or thigh. You could also try making it with green Thai curry paste instead of red.