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Ingredients
- sunflower oil 2 tbsp
- onion 1, finely chopped
- garlic 1 clove, crushed
- root ginger thumb-sized piece, grated
- Thai green curry paste 2 tbsp
- broccoli 400g, trimmed and roughly chopped
- mango 1 small, save a few shreds for the top
- vegetable stock fresh, made up to 900ml
- single cream 142ml
- red chilli 1, shredded
Method
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Step 1
Heat the oil in a pan. Add the onion, garlic, ginger, curry paste, the chopped mango and broccoli and cook slowly for 4-5 minutes without colouring, stirring occasionally.
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Step 2
Add the stock and simmer until the broccoli is tender but still bright green. Whizz until blended. Stir in the cream and warm through. Top with mango shreds and chilli.
