Thai-style broccoli with ginger, coconut milk & lime ~ light & flavorful
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The flavor profile of this dish is reminiscent of Thai coconut curries, only it's lighter and fresher tasting with lots of texture. <br /> <br />Broccoli is diced and quickly cooked. It's given a hit of perky ginger and chili powder 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. The usual steamed-broccoli-side-dish can be rather boring. This dish wakes up the palate when served alongside a piece of grilled fish or chicken. <br /> <br />A few tablespoons of 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. It's my new favorite ingredient. <br /> <br />Some toasted chopped cashews would be delicious on top, adding protein and crunch. Thai basil would also be a fresh finishing touch. <br /> <br />Sometimes I add some frozen corn to bump up the sweetness and add another layer of flavor. <br /> <br />Great with chicken, steak or fish. Loaded with vitamins, minerals, fiber and omega 3's. <br /> <br />Serves two hungry people for lunch with a sprinkling of unsweetened shredded coconut, steamed jasmine rice and a drizzle of shoyu or tamari. <br />
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