600g purple-sprouting broccoli
1 red onion, finely chopped
1½ tsp palm sugar
7 kaffir lime leaves
400ml coconut milk
450g wide rice noodles
4 tbsp sesame oil
3 tbsp lime juice, plus more to finish
2 tbsp sweet basil, shredded
75g toasted pistachio nuts, chopped
2cm piece galangal (or ginger), peeled and chopped
1 medium green chilli, deseeded and roughly chopped
1½ lemongrass stalks, outer layer and tough ends removed, chopped
1 garlic clove, crushed
½ shallot, peeled and chopped
½ tbsp coriander seeds, ground
½ tsp cumin seeds, finely ground
Grated zest and juice of ½ a lime
2 tbsp vegetable oil, plus extra to sauté the onion
1 bunch fresh coriander, stalks, roots and all, washed
1. Start by making a curry paste. Put the first 10 ingredients in the small bowl of a food processor and blend to a paste. You can also do this with a large pestle and mortar.
2. Trim any leaves from the broccoli and divide into large florets.
3. Heat a tablespoon of oil in a saucepan and sauté the onion for two to three minutes until translucent. Add the paste and cook, stirring, for two minutes. Add half a teaspoon of salt, the palm sugar, lime leaves and coconut milk, bring to a boil, then turn down the heat and simmer for five minutes.
4. Have ready two saucepans with boiling salted water. In one cook the noodles as instructed on the packet, and in the other cook the broccoli for a minute or two. Drain both. Rinse the noodles briefly under hot water, drain, toss in three tablespoons of sesame oil and the lime juice, and season well with salt. Drizzle the remaining sesame oil over the broccoli and sprinkle with a pinch of salt.
5. Divide the noodles between wide bowls and top with the broccoli. For each serving, spoon three to four tablespoons of sauce over and around the broccoli, and finish with basil, pistachio and a squirt of lime.