“Divine Vegan Thai Green Curry with Cauliflower Rice and Fresh Lime”

Allergens

N/A

Ingredients

• 1 cup uncooked jasmine rice
• 1 large head of cauliflower
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 can (14 oz) bamboo shoots, drained and sliced
• 1 red bell pepper, thinly sliced
• 2 cups fresh basil leaves
• 1/4 cup green curry paste
• 1 can (14 oz) coconut milk
• 1 large lime, zested and juiced
• Salt to taste

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. In a food processor, pulse cauliflower florets until they resemble rice grains.
3. In a large pan, heat oil over medium heat. Add cauliflower "rice" and cook for 5 7 minutes, stirring frequently. Pour in vegetable broth and continue to cook until the liquid is absorbed and the cauliflower is tender. Season with salt.
4. In a separate pan, warm green curry paste over low heat for 1 minute. Stir in coconut milk and bring the mixture to a simmer.
5. Add bamboo shoots and red bell pepper slices into the curry sauce and cook for 2 3 minutes. Fold in half of the basil leaves, reserving the rest for garnish. Season with salt to taste.
6. Combine cauliflower rice and green curry sauce in a large bowl and toss gently. Transfer to serving dishes, top with remaining basil leaves and a generous squeeze of lime juice.
7. Serve hot with freshly steamed jasmine rice on the side.

Chef’s Insight

The key to this dish is the balance of flavors - tangy, spicy, and sweet. Adjust the green curry paste and coconut milk according to your desired level of spiciness.

Notes

Fresh ingredients are recommended for optimal taste and texture. Adjust seasoning according to personal preference.