This curry involves natural spices and has a nice kick from the curry paste and lime.
1 Large sweet potato
Equal amount of broccoli
2 tea spoons of garlic
2 tea spoons of ginger
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
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.
Fry the onions and spring onions (on a low heat) with the garlic/ginger till brown. Add the curry paste.
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.
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.