Instructions: Curry Sauce: Saute the onions in oil together with the curry paste for 10 minutes. Add remaining ingredients and simmer let simmer together for 10 minutes.

Ginger Aioli: Place all ingredients except the oil into a blender or food processor. With the blender or food processor running, slowly drizzle in the oil to emulsify.

Curry Beef: Heat a saute pan until smoking; add the oil then quickly sear the beef for about 30 seconds, seasoning with the salt. Add the curry sauce and reduce until most of the sauce is gone, about 3 minutes.

Assembly: Line a large plate with romaine leaves and spoon the aioli on them. Place some avocado on each leaf and then the beef. Top each with the cucumber, cilantro and red pepper brunois and serve.

Makes 5 lettuce cups.

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