Purple sprouting broccoli with rice noodles

Name: Purple sprouting broccoli with rice noodles
Yield: Serves 6
Ingredients: 400 ml coconut milk; 7 Kaffir lime leaves; 2 cm piece of galangal (or fresh root ginger), peeled and chopped; grated zest and juice of ½ lime; ½ shallot, roughly chopped; 2 tbsp vegetable oil; 450 g wide rice noodles (or rice sticks); 1 garlic clove, crushed; 1½ medium fresh green chillies, deseeded and roughly chopped; 15 g bunch of coriander (with stalks and roots); 3 tbsp lime juice, plus extra to finish; 4 tbsp toasted sesame oil; 2 tbsp shredded basil or coriander; 600 g (trimmed weight) purple sprouting broccoli or broccolini; salt; ½ tsp cumin seeds, finely ground; 1 red onion, finely chopped; ¾ tbsp coriander seeds, finely ground; 1 tbsp vegetable oil; 1 tsp palm sugar; 1½ lemongrass stalks, outer layer and tough ends removed, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Yes, there’s a long list of ingredients here, but I am ready to be extra-kind and allow you to adapt the recipe, to use commercial Thai curry paste instead of having to schlep and get all the individual items. This ‘dry’ variation of a green curry makes one of the most satisfying supper dishes for the late winter and early months of spring.

Ingredients

Main course
Winter
Spring
Vegan

Ingredients

Method