• 1 Large sweet potato
  • Equal amount of broccoli
  • 2 tea spoons of garlic
  • 2 tea spoons of ginger
  • 2 onions
  • handful of spring onions
  • 8 table spoons of Red Thai curry paste
  • 1 and a half limes
  • 2 chicken stock cubes
  • 600 ml boiling water
  • 250ml of coconut cream
  • bunch of coriander


  • STEP 1
    Chop the sweet potatoes and the stalk of the broccoli and set aside. Chop the head of the broccoli and spring onions and set aside.
  • STEP 2
    Fry the onions and spring onions (on a low heat) with the garlic/ginger till brown. Add the curry paste.
  • STEP 3
    Add sweet potatoes to the mixture and let fry for 2 minutes. Add two chicken stock cubes to 600 ml of boiling water then pour this into the mixture. Stir and add in the broccoli stalks. Turn up the heat.
  • STEP 4
    Once the sweet potatoes and broccoli stalks begin softening add in the head of the broccoli. Once all the veg is softening add the coconut cream and stir for a few minutes. Finally squeeze the 1.5 limes into the mixture as well as the coriander.

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