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green thai curry with greens

INGREDIENTSF3K g n[-_Q N"F
Vegetable oil?n"j1f#E
400ml can coconut milk:n;YpAr
3 courgettes, thickly sliced4?l
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250g shelled fresh broad beans, skins removed
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@b0E"^(T+@5R%\M 250g asparagus, halved
9R1S8oP u 10 fresh basil leaves
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W?A;` Y For the thai curry paste#N$p%E7R%Md8z i
1 tsp each cumin and coriander seeds*u/j?6eD:q+E E R)D
5 Thai chillies, deseeded if you like
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cA 2 shallots, roughly chopped
.l;lTth\ 2 garlic cloves, roughly chopped
lA\\1E 4cm piece fresh ginger, grated4j vj2|:c.B%J Z
2 lemongrass stalks, roughly chopped
O'W IVav 6 kaffir lime leaves or finely grated zest of 1 lime
5n8HRv&uN 1/4 tsp turmericd;Js i|Y$E9o$^-@8a
1/2 tbsp palm sugar*]jIB d E
Handful fresh coriander leaves, plus extra to serve
-^*L%tt8t/\ Splash of vegetable oil9_%q+]!m/J;G3u#hV
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METHOD
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hCtE%iX;J How to make green thai curry with greens
lB.g r1f p _2~p2~r 1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.
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a(`,u5Q5]$_r7z!Jj-`6@? Tip: Chill leftover paste for up to 3 months.e'hB;E f
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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.4{MF*n!Po^3f\

9Y2c~S I 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.