The flavor profile of this dish is reminiscent of Thai coconut curries, only it’s lighter and fresher tasting with lots of texture.
Broccoli is diced and quickly cooked. It’s given a hit of perky ginger and chili powder or sriracha sauce for some mild heat. Just a touch of warm cumin and coriander, along with a little creamy coconut milk and a few squeezes of lime make it exciting. Trader Joe’s Extra Thick and Rich Coconut Cream is delicious in this recipe because it adds just the right amount of creamy tropical notes and mild coconut flavor. It’s easy to store the rest in a tupperware in the fridge for use in other recipes.
The usual steamed-broccoli-side-dish can be rather boring. This dish wakes up the palate.
Sometimes I add some frozen corn to bump up the sweetness and add another layer of flavor.
Great with chicken, steak or fish. Loaded with vitamins, minerals, fiber and omega 3’s.
Serves two hungry people for lunch with a sprinkling of unsweetened shredded coconut, steamed jasmine rice and a drizzle of shoyu or tamari. Some toasted chopped cashews would be delicious on top, adding protein and crunch. Thai basil would also be a fresh finishing touch.
Thai Style Broccoli with Coconut Cream and Lime Recipe
serves 2 with steamed rice on the side
- 2 heads of broccoli diced into very small pieces. My heads of broccoli were on the small side.
- 2 limes, zest one and reserve the zest. Juice half of one and reserve the juice.
- 2 scallions, diced
- 1 clove of garlic, minced, I use a microplane zester or a garlic press
- 1 inch piece of ginger, peeled and minced. I use a microplane zester
- 4 tablespoons of Trader Joe’s Extra Thick and Rich Coconut Cream or 4 tablespoons of the coconut cream from the top of a can of full fat coconut milk.
- 1-2 teaspoons of neutral tasting oil or coconut oil for cooking
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- A dash of ground red pepper or sriracha sauce
- Sea salt to taste
- Serving options: shredded unsweetened coconut, toasted chopped cashews, steamed jasmine rice, shoyu, Tamari , Thai basil or regular basil, lime wedges
Dice the broccoli into very small pieces. Heat a large nonstick skillet on medium-high heat with the oil. When the oil is hot, add the broccoli and some salt. Stir fry the broccoli until it starts to get tender. You may need to add a little water to help it soften. Stir in the scallions, lime juice, lime zest, minced garlic, ginger, spices and coconut cream. Add a pinch more salt. Toss to combine everything. The broccoli should be tender-crisp when done. Serve with lime wedges and any of the garnishes you like. Enjoy!