1. Start by making the curry paste. Peel the garlic and ginger and grate into a small food processor or a pestle and mortar. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop it (this week’s chillies are HOT, so even if you like things spicy, be sure to flick out all the white bits and have a nibble to see how much you want to add – half may be plenty). Add the chilli to the garlic and ginger.
2. Finely chop the coriander stalks (save the leaves for later). Pick half of the basil leaves and roughly shred them. Add the herbs to the other ingredients and spoon in the Thai red curry paste. Pulse in the processor or bash together till roughly combined. No gadgets? No problem, just chop everything as finely as possible and stir together in a bowl.
3. Peel and finely slice the shallots. Slice the romanesco into small florets and thinly slice the stalk, discarding the leaves (they are edible, so you can keep them for stir frying). Chop the minute steaks into bite-size pieces.
4. Pour 1 tbsp oil into a large pan and bring to a high heat. Add the steak pieces with a little salt and pepper. Fry for 4-5 mins, turning occasionally, till browned. Scoop out of the pan and pop on a plate.
5. Lower the heat slightly and add the shallots and curry paste to the pan. Stir constantly for 2 mins, till the shallots have softened and smell fragrant.
6. Stir in the romanesco and add the coconut milk with 200ml boiling water. Bring to the boil, then pop a lid on the pan and reduce to a simmer. Cook for 15 mins, till the romanesco is tender.
7. Meanwhile, tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins.
8. When the romanesco is tender, stir the steak back into the sauce. Cook for a further 2-3 mins to warm through. Spoon the curry into bowls and serve with the fluffy basmati rice. Garnish with the remaining coriander and basil leaves.