Ingredients Jump to Instructions ↓

  1. 450g cooked roast lamb or beef, cut into strips

  2. 2tsp oil

  3. 3tbsp green Thai curry paste

  4. 2 small sweet potatoes or parsnips, peeled and cut into small chunks

  5. 1 x 400g can coconut milk

  6. 300ml/ 1/2pint good, hot vegetable stock

  7. 1tbsp Thai fish sauce, optional

  8. 2tsp caster sugar

  9. 100g mushrooms, sliced

  10. 50g peas or green beans (halved, if used)

  11. 100g cherry tomatoes, quartered

  12. Freshly chopped basil leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large non-stick pot (with lid) and warm the lamb or beef with the curry paste for 1-2 minutes.

  2. Add the sweet potatoes or parsnips, coconut milk, stock, fish sauce (if used) and sugar. Stir gently. Bring to the boil, reduce the heat, cover and cook for 10 minutes.

  3. Add the mushrooms and peas (or green beans). Adjust the seasoning, if required and cook for 3-4 minutes.

  4. Divide the broth between four bowls, garnish with the tomatoes and basil. Serve immediately.


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