Green curry with tender stem broccoli
This creamy vegetable curry with homemade green curry paste is filled with gentle spices and delicate broccoli
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
large bunch of tender stem broccoli
1 tin of coconut milk
small handful fresh coriander or basil, chopped
1 medium onion, sliced thinly
1 tsp caster sugar
2 tsp fish sauce (optional)
vegetable oil
sea salt
200g basmati
For the green curry paste:
3 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
4-5 small green chillies, remove seeds if you don’t want it too hot
1 large thumb of ginger, peeled and minced
2 shallots or 1 medium onion, finely chopped
2 garlic cloves, minced
large handful of coriander, chopped (roots & stems included)
3 tsp lime zest
juice of 1 lime
large pinch of sea salt
Method
First, make the green curry paste. Using a large mortar and pestle, crush the coriander, cumin and black peppercorns. Add the shallot, chillies, ginger and garlic and grind into a paste. Add the coriander, in batches if you need and bash away at it until everything is broken down. Add the lime zest and juice, a good pinch of sea salt and taste a small bit of it to see if it needs anything else.
Cook the basmati as per packet instructions until nice and fluffy. Season lightly with sea salt.
In a large wok on medium high heat, add roughly a tablespoon of vegetable oil and leave it to heat up before adding the sliced onion.
After a minute or two add the broccoli and a nice pinch of sea salt and leave to cook, stirring and moving the veg around the pan often for about 4-5 minutes.
Add the green curry paste and stir it around for around 30 seconds to leave the spices release their flavours.
Add the coconut milk and let it come to a bubble before adding the sugar, a little more salt and the fish sauce if using.
Simmer for 6-8 minutes before taking off the heat and adding the coriander or basil (or both). Serve with the basmati.
