Meal Kit
Healthy Takeout Red Curry Stir-Fry
with red bell pepper, snow peas, mushrooms, and cauliflower rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Soy
- Calorie-Conscious
- Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 1 Cauliflower Head
- 5⅖ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 6 oz. Cremini Mushrooms
- 4 oz. Matchstick Carrots
- 4 oz. Snow Peas
- 1 Resealable Gallon-Size Plastic Bag
- 1 Tbsp. Curry Paste
- ½ oz. Honey
- 0.37 fl. oz. Hot Chili Oil
- 2 Garlic Clove
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.
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Nutrition (per serving)
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Calories370
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Carbohydrates35g
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Net Carbs25g
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Fat22g
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Protein12g
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Sodium820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem, seed, and slice red bell pepper into thin 1/4" strips. Halve strips. Quarter mushrooms. Mince garlic. Remove leaves from cauliflower head, core, and cut into large florets.
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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.
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3 Cook the Cauliflower
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, cauliflower, and 1/2 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.
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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 1/2 tsp. salt.
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5 Plate the Dish
Divide fried "rice" and vegetables between two plates or bowls and serve.
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