Probably more of a Thai curry than an Indian one, this is a really yummy curry for all occasions. Sometimes we serve it with our favourite brown basmati rice, other times we’ll have it with rice noodles if we’re making it for a quick lunch and haven’t time to cook rice. It’s really simple and versatile.
You’ll need:
A head of broccoli
An onion
Coconut milk
Green curry paste (you can make your own or buy a good one, we like to make our own but let’s face it – we’re all pretty busy so we often buy one, we just make sure it doesn’t contain any seafood as they often have fish sauce or shrimp paste in them.)
You’ll need:
A head of broccoli
An onion
Coconut milk
Green curry paste (you can make your own or buy a good one, we like to make our own but let’s face it – we’re all pretty busy so we often buy one, we just make sure it doesn’t contain any seafood as they often have fish sauce or shrimp paste in them.)
If you want to make your own, here is a rough example of a green curry paste – tweak the ingredients as you wish! Simply grind all the ingredients together in in your motor and pestle.
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems (pale part only), roughly chopped
1 tablespoon grated or crushed or ginger
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped
4 kaffir lime leaves, spine removed, roughly chopped
4 garlic cloves, roughly chopped
Fry the onion in a dash of oil and when it’s almost cooked add the curry paste and fry it until it’s really aromatic. Then add the broccoli chopped into florets and fry for a couple of minutes, stirring constantly to avoid burning the curry paste. If it starts to catch add a little water. Once everything is well mixed add the coconut milk and season to taste. Cook until it had reduced down a little and the broccoli is cooked but not floppy. No one likes floppy broccoli! If you like, you can add a little tapioca starch or corn flour to thicken the sauce. Sometimes we add a little extra water so there is more sauce and then thicken it to make a real comfort food snack!
it.
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems (pale part only), roughly chopped
1 tablespoon grated or crushed or ginger
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped
4 kaffir lime leaves, spine removed, roughly chopped
4 garlic cloves, roughly chopped
Fry the onion in a dash of oil and when it’s almost cooked add the curry paste and fry it until it’s really aromatic. Then add the broccoli chopped into florets and fry for a couple of minutes, stirring constantly to avoid burning the curry paste. If it starts to catch add a little water. Once everything is well mixed add the coconut milk and season to taste. Cook until it had reduced down a little and the broccoli is cooked but not floppy. No one likes floppy broccoli! If you like, you can add a little tapioca starch or corn flour to thicken the sauce. Sometimes we add a little extra water so there is more sauce and then thicken it to make a real comfort food snack!
it.
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