Broccoli in coconut milk
4 servings
18 minutes
Broccoli in coconut milk is an exquisite dish of Chinese cuisine that combines the tenderness of vegetables with the exotic aroma of coconut. This recipe is likely inspired by the traditions of Eastern gastronomy, where harmony of flavors is valued. The broccoli remains firm due to quick blanching, while butter and coconut milk give it a velvety texture. The light sweetness of maple syrup and the spiciness of ground chili pepper create a refined combination, complemented by crunchy cashews. The dish can be served as a standalone or as a side to rice and noodles. It is perfect for a light dinner, highlighting the subtle flavor nuances of Asian cuisine.
1
Split the cashews in half. Peel and slice the onion into half rings, and wash the broccoli, separating it into florets.
- Cashews: 40 g
- Onion: 100 g
- Broccoli: 600 g
2
Pour 1.5 liters of water into a pot, add a little salt, bring to a boil, add the cabbage, and cook for about four minutes. You can check readiness with a fork: the broccoli should remain quite firm. Drain the water, place the cabbage in a colander, and let the excess moisture drain.
- Salt: to taste
- Broccoli: 600 g
3
Melt 30 g of butter in a wok and sauté the onion until golden brown. Add broccoli florets to the onion, mix, season with salt, add coconut milk and maple syrup, and season with ground chili pepper. Mix the contents of the wok again, pour in the cream, and simmer for about three more minutes.
- Butter: 45 g
- Onion: 100 g
- Broccoli: 600 g
- Salt: to taste
- Coconut milk: 50 ml
- Maple syrup: 15 ml
- Chili powder: 1 g
- Low-fat cream (light cream): 50 ml
4
In a small pan, melt the remaining 15 g of butter, fry the cashews until they turn brown. Serve the broccoli hot, sprinkled with the fried nuts.
- Butter: 45 g
- Cashews: 40 g