2 tbsp peanut oil
1 tbsp pepper and coriander paste
120ml canned coconut milk
1 tbsp palm sugar or brown sugar
1/2 tbsp salt
4 kafir lime leaves, optional
2 tbsp crunchy peanut butter
20 fresh basil leaves, preferably-
Blanch broccoli for 2 minutes in a lightly salted boiling water, lift out broccoli and save cooking liquid.
Heat peanut oil and fry pepper and coriander paste on medium low heat, stirring constantly until fragrant.
Add coconut milk mixed with 120ml cooking liquid and stir as it comes to a simmer.
Stir in sugar, salt, lime leaves and broccoli, simmer for 5 minutes.
Add peanut butter and dissolve in sauce, pressing with the back of a spoon to disperse.
Stir in basil leaves and serve with rice.