Description
A quick, flavorful stir-fry inspired by Nigel Slater. Broccoli and chicken get a vibrant boost from Thai green curry paste.
Ingredients
Units
Scale
- 2 heads broccoli (2 heads) broccoli
- 1 lbs (450 g) ground chicken
- 3-4 tablespoons (3-4 tablespoons) green curry paste
- 2-3 tablespoons (2-3 tablespoons) fish sauce
- 1 bunch basil (1 bunch) basil
Instructions
- Heat a little oil in a wok or large frying pan over high heat (approximately 400°F/204°C).
- Stir-fry the broccoli until bright green and slightly softened but still crunchy (about 4-5 minutes).
- Remove the broccoli from the pan.
- Add a little more oil to the pan and stir-fry the chicken until no longer pink.
- Add the broccoli, curry paste, and fish sauce. Stir until heated through.
- Remove from heat. Taste and season with more fish sauce and curry paste, if needed.
- Serve with basil leaves scattered over.
Notes
- For a richer flavor, marinate the chicken in fish sauce and a teaspoon of curry paste for 30 minutes before cooking.
- If you don’t have fresh basil, substitute with 1 teaspoon of dried basil. Reduce the amount slightly as dried herbs are more potent.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100