A simple stir fry recipe that tastes a bit like getting clobbered in the face with a coconut. In a good way, of course.
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Serves
4
Tenderstem Broccoli
Kale
Garlic Clove
Ginger
Coconut Milk
Lime
Fish Sauce
Coriander
Red Chilli
Cooked Rice
Serves
4
Tenderstem Broccoli
Kale
Garlic Clove
Ginger
Coconut Milk
Lime
Fish Sauce
Coriander
Red Chilli
Cooked Rice
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
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.
Step 2.
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.
Step 3.
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.
Step 4.
Scatter with roughly chopped coriander and get stuck in.
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Notes (1)
E
Emma G.
3 months ago
Lovely fresh WFH lunch! Had kale and tenderstem to use up, glad I made this!
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