Vegetable oil.
400ml can coconut milk.
3 courgettes, thickly sliced .
250g shelled fresh broad beans, skins removed .
250g asparagus, halved.
10 fresh basil leaves.
For the thai curry paste
1 tsp each cumin and coriander seeds.
5 Thai chillies, deseeded if you like.
2 shallots, roughly chopped.
2 garlic cloves, roughly chopped. 4
cm piece fresh ginger, grated.
2 lemongrass stalks, roughly chopped.
6 kaffir lime leaves or finely grated zest of 1 lime.
1/4 tsp turmeric. 1
/2 tbsp palm sugar.
Handful fresh coriander leaves, plus extra to serve.
Splash of vegetable oil.
Method
How to make green thai curry with greens
1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside. Tip: Chill leftover paste for up to 3 months.
2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, boil, then simmer for 5 minutes.
3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.
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