Thai-Style Chicken, Shiitake & Tenderstem® Broccoli with Noodle & Coconut Broth
Method
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Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.
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Add the turmeric and curry paste. Stir around and cook for 1 minute until the spices become fragrant.
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Add the coconut milk and the stock and bring to a simmer. Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem® broccoli and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be soupier.
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Add the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.
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Prepare the noodles according to the instructions on the packet. Once cooked, divide the noodles between four bowls, spoon the chicken and broth over them, and top with the spring onion, chilli and coriander. Offer wedges of lime to serve.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
