Thai Coconut Curry with Broccoli Rice | 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.
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404 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A thumb of ginger
  • 1 tsp ground turmeric
  • 1 stem of lemon grass
  • 1 chilli
  • 4-5 lime leaves
  • A head of broccoli
  • 1 lime
  • 1 pak choi
  • A 400g bunch of carrots
  • A 200ml tin of coconut milk
From your kitchen
  • Sea salt and freshly ground pepper
  • 100ml + 1 tbsp boiling water
  • 1½ tbsp olive oil
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.

    Add the lime leaves to a food processor with the ginger, 1 tsp turmeric and half of the chilli. Blitz to a paste then put in a bowl. Finely chop everything 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 ‘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 lengthways (quarters if they’re large).

  • 5.

    Heat 1 tbsp olive oil in the pan. Add the ginger 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. Roughly chop half the carrot leaves and add them. Cook for 3 mins then add the lime zest and season.

  • 7.

    Chop the remaining carrot leaves. Add to the coconut curry with the charred pak choi. Simmer for 1 min to warm through. Squeeze in the juice of the lime. Serve with the broccoli rice. Scatter with slices of the remaining chilli.

  • Tip

    It's the carrot tops
    Carrot leaves and stalks taste a little like parsley. If you don’t use them all in this curry, wrap them in kitchen paper and keep in your fridge for a few days. Add to soups, salads or blitz into pesto.

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