Often times the best recipes are created when you’re cleaning out the fridge. Trust your gut and you will create delicious recipes – like this one. Serves 4.

INGREDIENTS:

Red Curry:
2 cloves of garlic, minced
½ white onion, chopped
2 tsp ginger, freshly grated
1 Tbsp olive oil
1 cup broccoli florets
½ cup carrots, julienned
½ red bell pepper, julienned
2 Tbsp red curry paste
1 can light coconut milk
½ cup mushrooms
½ cup bean sprouts
1 cup baby spinach
½ lb baby pink shrimp, defrosted
JF Spicy Salt, to taste
 
Cauliflower Rice:
2 (10oz) bags cauliflower rice
2 cloves of garlic, minced
1 shallots, minced
2 Tbsp olive oil
JF Spicy Salt, to taste

PROCESS:

Cilantro, coarsely chopped
Lime, fresh squeezed 
Green onions, sliced on the diagonal 
Sriracha
JF Spicy Salt

PROCESS:

Red Curry
In a large pan on medium heat, sauté the garlic, white onion, and ginger for 2-3 minutes until fragrant in olive oil. Add the broccoli florets, carrots, and red bell pepper. Sauté for another 2-3 minutes. Add the red curry paste and pour in the light coconut milk. Stir to combine. Add in the mushrooms, bean sprouts, and spinach. Add in the shrimp. Season with JF Spicy Salt.
 
Cauliflower Rice
In a large pan on medium high heat, sauté the garlic and shallot in olive oil until fragrant. Add the cauliflower rice and let it sit for a few minutes. I have found that the key to good cauliflower rice is letting it brown and not messing with it too much. Stir occasionally and season with JF Spicy Salt.
 
Serve the curry over the cauliflower rice and top with fresh cilantro, a squeeze of fresh lime juice, green onions, sriracha, and JF Spicy Salt.