Thai Red Curry With Cauliflower And Snap Peas
3 garlic cloves minced
1 tablespoon ginger freshly grated
1 carrot large, sliced thinly
4 cups cauliflower florets about one small head), broken into bite size florets
8 scallions diced
3 ¾ cups lite coconut milk about 2 (15) ounce cans
⅔ cup water or vegetable stock
3-4 tablespoons red curry paste
4 tablespoons smooth peanut butter
1 tablespoon tamari gluten free, or substitute coconut aminos or gluten free soy sauce
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 red bell pepper cut into strips
2 cups sugar snap peas
salt to taste
¼ cup coriander chopped
¼ cup peanuts chopped
Heat a large heavy pot or skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the garlic and ginger and stir with a wooden spoon until fragrant, about 30 seconds.
Add the carrot slices, cauliflower florets and scallions and continue cooking until the vegetables begin to soften. Add small amounts of water as needed to keep the vegetables from sticking to the pan.
Add the coconut milk, water or vegetable stock, red curry paste, peanut butter, gluten free soy sauce or coconut aminos, turmeric, and cayenne pepper. Stir to combine, and reduce the heat to medium. Simmer for 5 minutes.
Add the red bell pepper strips and the snap peas and continue cooking for about 5 minutes or until all of the veggies are cooked through.
Salt to taste. When ready to serve, garnish with chopped coriander and chopped peanuts.