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green thai curry with greens

INGREDIENTS3qJ3Z-h/zHj
Vegetable oil
a}$a[a Qal 400ml can coconut milk9i d6d5VS%T$X
3 courgettes, thickly sliced
/{'T1O!JDdmWt0pr 250g shelled fresh broad beans, skins removedyE[2?|:t!e}j
250g asparagus, halved
&c.jDa%Wdrgl 10 fresh basil leaves
\9j0f,d9@5z For the thai curry paste!F`*e/Q8Rzjb
1 tsp each cumin and coriander seeds]?qi V4vx
5 Thai chillies, deseeded if you like
'^(z7@PDK 2 shallots, roughly choppedz1L4WG^+\@UB3d
2 garlic cloves, roughly chopped.pTE R8?m$n3J
4cm piece fresh ginger, grated0oG2QLPX0K$Rn.~
2 lemongrass stalks, roughly choppedbZx:|vxdFS
6 kaffir lime leaves or finely grated zest of 1 lime
-`WhOTDdYN 1/4 tsp turmeric\ J#Y0S2Vz+{
1/2 tbsp palm sugar
F2\R+iD'a Handful fresh coriander leaves, plus extra to serve)pu9Uffv!Q2KF
Splash of vegetable oilZd;fIN!W
METHOD3Uf4\Qf;]K
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How to make green thai curry with greensNr$RfC&|_*k
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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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.,cG8CNBi J
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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.