Description
A delicious flavor combination with plenty of vegetables. The idea for using Thai green curry paste as a sauce to season a stir fry came from my favourite food writer, Nigel Slater.
Ingredients
Scale
- 2 heads broccoli, chopped into little trees
- 1 lb (450g) ground chicken
- 3–4 tablespoons green curry paste
- 2–3 tablespoons fish sauce
- 1 bunch basil, leaves picked & torn if large
Instructions
- Heat a little oil in a wok or large frying pan on a super high heat. Stir fry the broccoli until it is bright green and starting to soften but still a little crunchy. About 4-5 minutes.
- Remove broccoli from the pan. Add a little more oil then stir fry the chicken until no longer pink.
- Add back the broccoli, curry paste and fish sauce. Stir until everything is hot.
- Remove from the heat. Taste and season with more fish sauce and curry paste if needed.
- Serve with basil leaves scattered over.