Healthy Takeout Red Curry Stir-Fry

with red bell pepper, snow peas, mushrooms, and cauliflower rice

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy, Tree Nuts

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fresh red chilis give this curry paste its color and pleasant piquancy. Also redolent of lemongrass and ginger, you'll love the way the aromas and flavors infuse into this healthy stir-fry of cauliflower, bell pepper, and snow peas. The whole dish is tied together with creamy coconut milk for a rich, flavorful vegetarian meal that's a treat for your taste buds.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 1 Cauliflower Head
  • 1 Resealable Gallon-Size Plastic Bag
  • 4 oz. Matchstick Carrots
  • Info
    0.37 fl. oz. Hot Chili Oil
  • 4 oz. Snow Peas
  • Info
    5⅖ fl. oz. Coconut Milk
  • ½ oz. Honey
  • 1 Tbsp. Red Curry Paste

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    388
  • Carbohydrates
    44g
  • Fat
    23g
  • Protein
    11g
  • Sodium
    139mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    Cook the Cauliflower

    Place a large non-stick pan over medium-high heat. 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. Remove cauliflower to a plate. Wipe pan clean.

  • 4

    Sauté the Vegetables

    Return large non-stick pan from previous step to 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 tsp. salt.

  • 5

    Plate the Dish

    Divide fried "rice" and vegetables between two plates or bowls and serve.

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