Sunday, November 30, 2014

Thai Broccoli with Coconut & Lime

The flavor profile of this dish is reminiscent of Thai coconut curries. Broccoli is diced and quickly cooked. It’s spiked with spicy chili, ginger, warm cumin and coriander. Coconut cream finishes things off.  Sometimes I toss in some fresh or frozen corn too. 

Thai broccoli

Loaded with vitamins, minerals, fiber and omega 3’s.
Serves two hungry people for lunch with a sprinkling of unsweetened shredded coconut, steamed jasmine rice and a drizzle of shoyu or tamari. 

Thai Style Broccoli with Coconut Cream and Lime Recipe

serves 2 with steamed rice on the side

2 heads of broccoli diced into very small pieces. My heads of broccoli were on the small side.

2 limes, zest one and reserve the zest. Juice half of one and reserve the juice.

2 scallions, diced

1 clove of garlic, minced, I use a microplane zester or a garlic press

1 inch piece of ginger, peeled and minced. I use a microplane zester

4 tablespoons of Trader Joe’s Extra Thick and Rich Coconut Cream or 4 tablespoons of the coconut cream from the top of a can of full fat coconut milk.

1-2 teaspoons of neutral tasting oil or coconut oil for cooking

1/4 teaspoon of ground cumin

1/4 teaspoon of  ground coriander

A dash of ground red pepper or sriracha sauce

Sea salt to taste

To Serve: shredded unsweetened coconut, toasted chopped cashews, steamed jasmine rice, shoyu, Tamari , Thai basil or regular basil, lime wedges

Dice the broccoli into very small pieces. Heat a large nonstick skillet on medium-high heat with the oil. When the oil is hot, add the broccoli and some salt. Stir fry the broccoli until it starts to get tender. You may need to add a little water to help it soften. Stir in the scallions, lime juice, lime zest, minced garlic, ginger, spices and coconut cream. Add a pinch more salt. Toss to combine everything. The broccoli should be tender-crisp when done. Serve with lime wedges and any of the garnishes you like.
Bon Appetit!

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