伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
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Vegetable oile5L V7b*kO
400ml can coconut milkE-yMl
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3 courgettes, thickly slicedM)o8Z!y,S3g$X"v
250g shelled fresh broad beans, skins removed1p } fY[@ AKUd
250g asparagus, halved
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10 fresh basil leavesgNM5U:i%Lz8^$s
For the thai curry paste
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1 tsp each cumin and coriander seeds[&Zsq8lID9v
5 Thai chillies, deseeded if you like
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2 shallots, roughly chopped
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2 garlic cloves, roughly chopped!tJt*dsuU6e
4cm piece fresh ginger, grated%` O!f*W7{k
2 lemongrass stalks, roughly chopped
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6 kaffir lime leaves or finely grated zest of 1 limef6i1fs h
1/4 tsp turmerici#G[T vx
1/2 tbsp palm sugar*I:soQ
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Handful fresh coriander leaves, plus extra to serveI EA@e5G]+iL:` V
Splash of vegetable oili;f3r!K3hg4p7T
METHOD
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How to make green thai curry with greens
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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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Tip: Chill leftover paste for up to 3 months."A1?g3h4@-~m]1j/B
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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.
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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.