Thai Ginger Chicken Curry

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, broccoli, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

• While veggies cook, heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, add a large drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt. Stir in more lime juice if desired. Turn off heat.

While curry simmers, rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken.