Broccoli With Peanut Sauce

Serves 4 to 6

* 375 g (12 oz) broccoli

* 2 tablespoons peanut oil

* 1 tablespoon pepper and coriander paste

* 1/2 cup canned coconut milk

* 1 teaspoon palm sugar or brown sugar

* 1/2 teaspoon salt

* 4 kaffir lime leaves, optional

* 2 tablespoon crunchy peanut butter

* 20 basil leaves, preferably lemon basil

Blanch broccoli for 2 minutes in a little tightly 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 1/2 cup 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