Stir-fried Cauliflower with Thai Red Curry Sauce

Here's a yummy curry recipe the Silly Witch fed us at her house! Could you please post the source Silly Witch?


Sauce

1 Cup coconut milk

3 T fish sauce

1 teaspoon grateed lim zest plus 1 T juice

1 T light brown sugar

2 teaspoons red curry paste

1/8 teaspoon red pepper flakes

CAULIFLOWER

1 Tablespoon plus 1 teaspoon vegetable oil

1 large head cauliflower (3 pounds), cored and cut into 3/4-inch florets

2 garlic cloves

1 teaspoon grated fresh ginger

6 ounces snow peas, strings remioved

 2 Tablespoons minced fresh basil

1. FOR THE SAUCE:  Whisk all ingredients together in small bowl until smooth.

2. FOR THE CAULIFLOWER:  Heat 1 Tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add cauliflower and cook,  stirring occasionally, until just barely tender,  about 3 minutes.  CLear center of skillet; add remaining 1 teaspoon oil, garlic, and genger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into cauliflower.  Reduce heat to medium-high and stir in sauce mixture.  Simmer, stirring occasionally, until cauliflower is just tender, about 2 minutes.  Add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.  Sprinkle with basil. Serve immediately.