Ginger Broccoli Coconut Curry


A ticket to the tropical island or a delicious saving grace after sinfully indulgent days…

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Last weekend my husband was at a bachelor party. What happens at a bachelor party stays at the bachelor party but we all know what goes down at these parties – booze, meat, more booze to wash the meat down and then some more meat as an attempt to keep the hangover away. 

So after a weekend full of fun and games, my husband resigned to the couch and desired something light and healthy for dinner. The good wife that I am, I had a fully stocked fridge (for a change!). It was an obvious choice to cook with the fresh greens gracing my fridge. While a stir fry would have been effortless, I decided to make a curry – you can always pack more love in a curry! 

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You would have to agree when i say – Food has such power in bringing back memories and teleporting you to places with just one bite. With the weather getting cooler in Australia and summer in all its glory in India and other parts of the world, I am sure all you desire is being on a tropical island savouring some lip smackingly delicious cocktails and some tantalising curries.

While you dream of the tropical island let me bring you one step closer to it with this delicious ginger broccoli coconut curry. Today’s curry is inspired by Thai flavours such as coconut milk, ginger and kaffir lime. This flavour combination can bring any dish to life. Not only is this curry your ticket to a tropical get away, it is an absolute saving grace if you have had many indulgent days.

 

Ingredients: 15   Cooking time: 15 minutes

Serves: 4

  • One medium sized broccoli, cut into florets
  • One bunch of asparagus, wood ends trimmed, halved
  • One bunch of choi sum (or any other asian greens), roughly chopped
  • One brown onion, finely sliced
  • Two to three green chillies, finely chopped
  • One tablespoon of crushed ginger
  • Four to five pods of garlic, roughly chopped
  • Four spring onions, finely chopped
  • One kaffir lime leaf
  • 300ml of light coconut milk
  • Two tablespoons of vegetable oil
  • One teaspoon of sugar
  • Salt to season
  • Fresh coriander to garnish
  • One tablespoon of black sesame seeds, toasted

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Heat two tablespoons of vegetable oil in a wok. Add onions and spring onions, cook until onions are translucent.

Now add garlic, ginger and green chillies. Followed by broccoli and choi sum, I have used choi sum because of its mildly bitter flavour that gives this curry another flavour dimension. You can use any other Asian greens and if you can’t find asian greens you can use baby spinach. 

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Add the coconut milk and about one cup of water, followed by the kaffir lime leaf, one teaspoon of sugar and salt to taste. Cover the wok with a lid and let the curry simmer for seven to ten minutes.

Finally add the asapargus and cook the curry for another four to five minutes or until asparagus is stems are tender.

Your lip smackingly delicious curry is ready to serve. Serve with a side of steamed rice and garnish with toasted sesame seeds and fresh coriander.

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