Broccoli, Kale & Coconut Stir Fry

Trim the Tenderstem if needed and remove the stems of the kale. Heat half of the coconut milk in a large pan or wok over a medium heat, cooking it whilst stirring and scraping the golden solids from the bottom of the pan. It will start to smell really coconutty and sweet, this will take about 10 mins.

Peel, slice and finely chop the ginger into matchsticks, then finely slice the chilli and garlic. Add to the pan and cook for 30 seconds, followed by the Tenderstem. Cook whilst stirring for a minute or two, then add in the kale, mixing well to wilt.

Add in the rice and lime juice along with the remaining coconut milk. Cook until it’s reduced and the veg is al dente. Add in the lime juice and fish sauce, then adjust seasoning with more if needed.

Scatter with roughly chopped coriander and get stuck in.