Half-head of cauliflower, chopped Half a red pepper, sliced Half a green pepper, sliced Half a cup of green onion, chopped Half a can of pineapple tidbits Half a can of coconut milk Half a zucchini, chopped 1 cup bean sprouts 3 big cloves of garlic, chopped 2 tablespoons fresh ginger, chopped 1 small onion, chopped 1 large shallot, chopped (or substitute more onion) 2 tablespoons smooth peanut butter (or more) 4 tablespoons sesame oil (or more if you love the flavour) 1 teaspoon red curry paste (or more if you can take the heat) 5 tablespoons vinegar 5 tablespoons maple syrup ¼ cup ketchup or red Thai sauce Spices to taste: basil, coriander, salt, chili powder
I usually stir-fry everything except the coconut milk and the sprouts for a few minutes, then add the coconut milk and turn the heat down to medium. Bring to a slow boil and then turn down heat and simmer until the cauliflower is as soft as you like it. Serve over rice or noodles with crushed peanuts or cashews sprinkled over the top just before you're ready to eat. It usually makes about four good-sized servings.