Green Curry Broccoli, Mushrooms and Onion

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This is a very simple recipe to make when you need to create some food pretty fast but don’t have time to wait around ages for it to get ready. You can have this with noodles (recommended), or even rice. It’s up to you what type of noodles you use.

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I used a frozen one, bought from the Asian grocer store, it was written in Korean, but I’ve seen similar type of noodles in Trader Joe’s, not the rice noodles though. Those are my favourite types of noodles to cook!

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I think this would also go really awesome with jasmine rice, so do try it if you get a chance. The taste of this really reminds me of Thai food, it’s amazing that coconut flavour, curry, lemon grass and lime juice just gives you that feeling!

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Green Curry Broccoli, Mushrooms and Onion

1 tablespoon extra light olive oil
1/2 medium yellow onion
1 clove garlic
1 teaspoon extra light olive oil
2 cups broccoli
4 cremini/baby bella mushrooms
1 jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemongrass paste
1 tablespoon coconut milk cream (from refrigerated full fat coconut milk)
1/2 teaspoon coconut sugar
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon curry powder

Noodles
2 bundles frozen noodles
Water
1/4 teaspoon Himalayan/sea salt

If broccoli is in big stalks, break it into small florets. Slice the mushrooms in thin pieces. Chop the jalapeno pepper into small rings and if you don’t like it spicy, remove some of the seeds.

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Chop the onion into thin pieces, and put it in a frying pan. Slice the garlic into small pieces as well and add that in, along with the tablespoon of extra light olive oil. Turn the heat on medium high (6, or 5-6) and saute the onion for about 10 minutes, stirring constantly.

Once the onions have browned a little, which should be about 10 minutes, add the teaspoon of extra light olive oil, broccoli, mushrooms, jalapeno, lime juice, lemongrass paste, coconut milk cream, coconut sugar, salt and curry powder.

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Stir until everything is mixed evenly and let it stir and fry for another 12-15 minutes until flavours go into the broccoli.

Noodles (optional): Cook noodles according to packet instructions, usually by boiling a saucepan of water and adding the noodles after it boils, and keep cooking on high for another 5-8 minutes until the noodles are soft. In this case, add 1/4 teaspoon salt to the water.

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Drain out the water once the noodles are cooked.

Assemble: Spoon the noodles on the bottom of the plate, top it with the curried broccoli.

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Green Curry Broccoli, Mushrooms and Onion
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • ½ medium yellow onion
  • 1 clove garlic
  • 1 teaspoon extra light olive oil
  • 2 cups broccoli
  • 4 cremini/baby bella mushrooms
  • 1 jalapeno pepper
  • 1 tablespoon lime juice
  • 1 tablespoon lemongrass paste
  • 1 tablespoon coconut milk cream (from refrigerated full fat coconut milk)
  • ½ teaspoon coconut sugar
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon curry powder
Noodles
  • 2 bundles frozen noodles
  • Water
  • ¼ teaspoon Himalayan/sea salt

Instructions
  1. If broccoli is in big stalks, break it into small florets. Slice the mushrooms in thin pieces. Chop the jalapeno pepper into small rings and if you don’t like it spicy, remove some of the seeds.
  2. Chop the onion into thin pieces, and put it in a frying pan. Slice the garlic into small pieces as well and add that in, along with the tablespoon of extra light olive oil. Turn the heat on medium high (6, or 5-6) and saute the onion for about 10 minutes, stirring constantly.
  3. Once the onions have browned a little, which should be about 10 minutes, add the teaspoon of extra light olive oil, broccoli, mushrooms, jalapeno, lime juice, lemongrass paste, coconut milk cream, coconut sugar, salt and curry powder.
  4. Stir until everything is mixed evenly and let it stir and fry for another 12-15 minutes until flavours go into the broccoli.
  5. Noodles (optional): Cook noodles according to packet instructions, usually by boiling a saucepan of water and adding the noodles after it boils, and keep cooking on high for another 5-8 minutes until the noodles are soft. In this case, add ¼ teaspoon salt to the water.
  6. Drain out the water once the noodles are cooked.
  7. Assemble: Spoon the noodles on the bottom of the plate, top it with the curried broccoli.


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