Thai Coconut Curry with Broccoli Rice Recipe | Abel & Cole
Thai Coconut Curry with Broccoli Rice
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Prep: 10 mins
Cook: 25-30 mins
When life gives you broccoli, make rice. We'll show you how and you can make it your next party trick. There's a delicious Thai curry to go with it, too.
This recipe is a:
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558 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 100ml + 1 tbsp boiling water
You'll need
  • Food processor (optional)
  • Measuring jug
  • Large frying pan or wok
Step by step this way
  • 1.

    Peel and chop your ginger and turmeric. Remove the tough outer layers of the lemon grass and roughly chop the stem. Halve the chilli. Set aside one half.

  • 2.

    Pick off the coriander leaves and place the stalks in a food processor with the ginger, turmeric and half the chilli. Blitz to a paste then put in a bowl. Finely chop if you don't have a processor.

  • 3.

    Roughly chop the broccoli florets and place them in the food processor. Pulse a few times till you have a 'rice'. Grate or finely chop the broccoli if you don't have a processor. Zest the lime.

  • 4.

    Cut the pak choi in half. Add ½ tbsp olive oil to the pan and fry the pak choi, cut side down, for 2-3 mins till charred. Remove from the pan. Cut the carrots in half lengthwise, or quarters if they're large. Finely chop a handful of the carrot leaves.

  • 5.

    Heat 1 tbsp olive oil in the pan. Add the paste and cook for 2 mins till aromatic. Pour in the coconut milk and 100ml boiling water. Bring up to a simmer then add the carrots . Cook for 10-15 mins till just tender.

  • 6.

    In a large frying pan or wok tip in the broccoli rice with 1 tbsp hot water and half of the carrot leaves. Cook for 3 mins then add the lime zest, half of the coriander leaves and season.

  • 7.

    Place the charred pak choi and remaining carrot leaves into the coconut broth for 1 min to warm through. Squeeze in the juice of the lime. Serve with the broccoli rice. Scatter with coriander leaves and slices of the remaining chilli.

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