Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp coconut oil
  • 1/2 white onion (167 g), diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 1 jalapeño (25 g), minced
  • 5 small carrots (150 g), peeled and diced
  • 2 tbsp (28 g) Thai Kitchen Red Curry Paste
  • 1 red bell pepper (150 g), diced
  • 1 head of cauliflower, riced (1100 g, approx. 10 cups riced)
  • 1 cup (170 g) green peas
  • 1 cup Thai Kitchen Lite Coconut Milk (shake vigorously before opening)
  • 2 tbsp soy sauce or tamari
  • salt and pepper, to taste

Instruction

  • Add coconut oil to a pan and bring to medium heat. Add garlic, ginger, onion, jalapeño and carrot.
  • Sauté, stirring often, for about 5 minutes until everything starts to soften.
  • Stir in red curry paste.
  • Add red pepper and cauliflower and stir to mix.
  • Add coconut milk and soy sauce and stir to mix.
  • Cook for about 10 minutes, stirring frequently, until everything has softened and the carrots are getting tender.
  • Stir in the green peas, let cook another minute or two.
  • Serve immediately with chopped green onion and fresh cilantro.
  • Makes 4 large servings.