Clare Scrine | Contributors - Nourish plant-based living

Clare Scrine

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Recipe

Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

- Clare Scrine

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Roasted broccoli green curry with coconut rice

Clare Scrine

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I like serving this simply with charred broccoli pieces, but you could throw in more vegetables or some tofu, if you like.

dinner
bowl foodentertaining
Thai

Ingredients

Serves 4 to 6

GREEN CURRY PASTE

COCONUT RICE

Method

  1. Preheat the oven to 220°C fan forced.
  2. Scatter the broccoli in a large baking dish, drizzle over half the vegetable oil, and season with salt and pepper to taste. Roast for 15–20 minutes, turning once halfway through cooking.
  3. Meanwhile, to make the coconut rice, rinse the rice well, then place in a saucepan with the coconut cream, salt, and water. Bring to a boil over medium heat and then cook for 15 minutes or until the rice is tender, stirring once after 5 minutes of cooking. Remove from the heat, cover with a lid, and set aside to serve.
  4. To make the green curry paste, blitz all the ingredients in a high-speed blender or food processor to form a smooth paste, adding a little water if necessary to get the mixture moving. Taste and adjust the seasoning and spice as needed.
  5. Heat the remaining half of the vegetable oil in a frying pan over medium heat. Add the green curry paste and cook, stirring frequently, for 3–4 minutes or until the paste is fragrant and bubbling. Add the coconut milk and stir well to combine. Bring the curry to a slow simmer and cook for 2 minutes. Taste and adjust the seasoning as needed.
  6. Drizzle the soy sauce over the charred broccoli and toss to combine, then add the broccoli to the curry sauce, stirring it through if you like, or leaving it on top.
  7. Fluff the rice with a fork, then transfer to a serving bowl and top with the crispy fried shallots. Serve with the green curry, straight from the pan.
Words by Clare Scrine
This recipe was featured in Issue 75 of Nourish plant-based living • View magazine

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