Broccoli in Coconut Sauce

  • 500g (~ 1 lb) broccoli
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 150g (5  1/3 oz)green prawns, peeled and veined
  • 1 Indian bay leaf
  • 1 x 2.5 cm (1 in)piece galangal
  • Salt and pepper
  • 1 tsp sugar
  • 1 cup mixed coconut milk
  • 1 red capsicum, sliced
  1. Separate the green stalks from the florets of the broccoli. Peel the stalks using a vegetable peeler and slice obliquely. Break the florets into smaller clusters. Wash and drain.
  2. Heat wok, add one tablespoon oil and fry the crushed garlic and sliced onion until transparent. Transfer the cooked garlic and onion to a holding plate.
  3. Add the balance of vegetable oil and fry prawns until they begin to turn pink (you don't want to overcook the prawn and there is a follow on cooking step). Transfer to a holding plate.
  4. Using the same wok, put in the stalks and  broccoli florets.  
  5. Stir-fry for 2 minutes, then add indian bay leaf, galangal, salt and pepper, sugar and coconut milk. Allow to cook until stalks are tender, turning frequently.
  6. Add sliced capsicum, return onions and prawns to cook until heated and well mixed.
  7. Remove bay leaf, galangal  before serving.