Healthy Takeout Red Curry Stir-Fry

Ingredients

• 1 Red Bell Pepper
• 6 oz Cremini Mushrooms
• 2 Garlic Cloves
• 1 Cauliflower Head
• 1 Resealable Gallon-Size Plastic
• Bag
• 4 oz Matchstick Carrots
• 2 tsp. Hot Chili Oil
• 4 oz Snow Peas
• 5 ⅝ oz Coconut Milk
• 2 tsp. Honey
• 1 Tbsp. Red Curry Paste
• Olive Oil
• Salt
• Stem, seed, and slice red bell pepper into thin ¼”
• strips. Halve strips. Quarter mushrooms. Mince
• BEFORE YOU COOK
• • Take a minute to read through
• the recipe before you start–we
• promise it will be time

Instructions

1. 1

   Make easy, efficient work of: pounding out the cauliflower “rice” by working in batches. Red curry paste is a common additive in many Thai recipes, including coconut curries, meatballs, and fish cakes.

2. 2

   Prepare the Ingredients: Stem, seed, and slice red bell pepper into thin ¼” strips. Halve strips. Quarter mushrooms. Mince garlic. Remove leaves from cauliflower head, core, and cut into large florets.

3. 3

   Sauté the Vegetables: medium-high heat. Add mushrooms and cook 3 minutes until lightly browned. Add carrots and red bell pepper to pan and cook 5 minutes, while stirring, until slightly browned. Add chili oil (to taste), garlic, snow peas, coconut milk, honey, and red curry paste (to taste) to pan. Cook 5 minutes, while stirring, until sauce thickens slightly. Season with ½

4. 4

   Make the Cauliflower “Rice”: Place cauliflower in provided gallon-size resealable plastic bag and pound (don’t be afraid to use force!) with a heavy pan or mallet until it resembles coarse grains a little larger than rice. Don’t worry if some stem pieces remain larger.

5. 5

   Plate the Dish: Divide fried “rice” and vegetables between two plates or bowls and serve.

6. 6

   Cook the Cauliflower: Add 2 tsp. olive oil, cauliflower, and ½ tsp. salt to pan. Cook 2 minutes while stirring. Reduce heat to medium and cook an additional 2-4 minutes, or until cauliflower is tender but has a slight firmness to it.

7. 7

   Remove cauliflower to a plate. Wipe pan clean.: olive oil instead of chili oil. Then, you can garnish your finished dish with any desired amount of chili oil. also gives this dish heat. Omit entirely for mild, use ½ Tbsp. for medium, or go all in for a hot curry. Like with chili oil, you can use this paste as a condiment once the dish is finished, adding more as you • Cooking over high heat is traditional in Asian stir-fries. It is important to constantly stir ingredients to avoid burning. the recipe before you start–we promise it will be time