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green thai curry with greens

INGREDIENTS,|6[cX~(oJ `8u9M+E
Vegetable oil
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c1eL@GQ 400ml can coconut milkp:q`e k(]_S9K*Y+v
3 courgettes, thickly slicedy#h9aM1i6tx$M s-C
250g shelled fresh broad beans, skins removede\t |Z!O'X1eF#O
250g asparagus, halvediK*m Z.]
10 fresh basil leaves
4cpM.Gv_1o4i-a:r For the thai curry paste
dQ?v2~6vGlpL!Y:pz 1 tsp each cumin and coriander seeds8M.N'Z0QQ)RqY
5 Thai chillies, deseeded if you like
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Z5pw)eN8w 2 shallots, roughly chopped3S*LT:aZ
2 garlic cloves, roughly chopped
:_K.vm4cM2P 4cm piece fresh ginger, gratedw#X)c.f,{4jK ?o
2 lemongrass stalks, roughly choppedz*T&]B:N}{
6 kaffir lime leaves or finely grated zest of 1 limeE@)b(d
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1/4 tsp turmeric
@j|WX1m/@ 1/2 tbsp palm sugar.l&B(QR:n
Handful fresh coriander leaves, plus extra to serve]|'Y FeR
Splash of vegetable oilOy!f"q'J
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METHODS2\x iAW

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How to make green thai curry with greens
i4P~3t tR e2n8k 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.
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'N9Fu-Z3R 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..Kt)`(N F2G&Jrbm }1D
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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.