• Wash and dry produce (except cauliflower rice). • Core, deseed, and dice bell pepper into 1/2-inch pieces. Cut broccoli florets into bite-size pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro. Roughly chop peanuts.

• 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.

• Stir lime zest into pan with cauliflower rice. • Divide cauliflower rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side. Stir shrimp or chicken into curry. Chicken is fully cooked when internal temperature reaches 165°.