Gammon Ham Thai Green Broth With Coriander Dumplings

Cooking time:

Serves:3 people

Rating: 4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5


Ingredients

  • 100g (4oz) Cooked unsmoked gammon ham, cut into chunks
  • 15m (1tbsp) Oil
  • 30ml (2tbsp) Green Thai curry paste
  • 250ml (½pt) Reduced fat coconut milk
  • 250ml (½pt) Water
  • 100g (4oz) Green beans, various – sugar snap, mange tout or green beans, sliced
  • 3 Spring onions, sliced
  • 2 Heads Pak Choi, roughly quartered
  • Fresh coriander, chopped
  • Coriander Dumplings (makes about 10 mini balls)

  • 50g (2oz) Self-raising flour
  • 25g (1oz) Suet
  • 30ml (2tbsp) Fresh coriander, chopped
  • Water

Method

Heat oil in a large non-stick saucepan and add cooked gammon ham and heat through. Stir through green thai curry paste. Add coconut milk and water. Heat through.

Coriander Dumplings: In a bowl mix the flour and suet, stir in the coriander. Bind with a little water. Divide mixture into about 10 mini balls and then drop the dumplings into the broth. Cover with lid and cook for about 20 minutes until dumplings are fluffy and risen.

Remove dumplings when cooked and place on a plate and keep warm.

Add remaining vegetables and heat through. Ladle into bowls, add dumplings and sprinkle with coriander and serve.

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