The curve also provides a larger usable cooking surface versus western-styled pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil."
2 tablespoons coconut oil or other oil, neutral flavor
1 lb (450 g) broccoli
1 lb (450 g) cooked chicken or turkey
1 can (400 ml) coconut milk or coconut cream
1 – 2 tablespoons green curry paste
1 – 2 tablespoons peanut butter
Salt and pepper
1⁄3 cup (80 ml) peanuts for decoration"
Of course; "If you don’t have any chicken or turkey leftovers you can of course cook the meat before hand any way you want. On the grill, in the frying pan or in the oven. Or buy cooked chicken or turkey. You can also substitute meat with seafood. Skip peanut butter and peanuts if you want to lower your carbs or don’t tolerate legumes."
All the best Jan