No-fry Stir-fry with Co­conut Nam Jim

SERVES 2 PREPA­RA­TION 25 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

2 small heads broc­coli

200g daikon, juli­enned

1 pur­ple car­rot, juli­enned

1 green mango, peeled,

juli­enned 60g as­para­gus, peeled length­ways into long rib­bons

½ cup roasted cashews,

chopped coarsely

¼ cup Thai basil leaves

¼ cup co­rian­der leaves

CO­CONUT NAM JIM

2 long green chill­ies, seeded,

chopped

2 shal­lots, peeled, chopped

coarsely

2 gar­lic cloves, chopped

coarsely

2 ta­ble­spoons co­rian­der leaves

¼ cup lime juice

¼ cup co­conut cream

1 ta­ble­spoon fish sauce

1 ta­ble­spoon raw honey

1. CO­CONUT NAM JIM. Blend or process in­gre­di­ents un­til smooth. 2. Us­ing a sharp knife, chop broc­coli heads into very small pieces. Trim broc­coli stems us­ing a julienne peeler, then peel into long, thin match­sticks (al­ter­na­tively, use a sharp knife). Trans­fer all broc­coli to a large bowl. 3. Add re­main­ing in­gre­di­ents to bowl. Driz­zle with co­conut nam jim. Toss to com­bine and serve im­me­di­ately.

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