伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
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Vegetable oil"G$],Q&l&t+w j;`
400ml can coconut milk8B"|Y T0~ TI
3 courgettes, thickly sliced
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250g shelled fresh broad beans, skins removed
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250g asparagus, halvedA8s:|2AV `&j9L
10 fresh basil leaves
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For the thai curry paste0D8f]4[fN
1 tsp each cumin and coriander seeds
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5 Thai chillies, deseeded if you like J6Kk a Kl8M ]1^T
2 shallots, roughly choppedR$f,MK8T'Q2ha&z
2 garlic cloves, roughly chopped,_:` M)F EaUS
4cm piece fresh ginger, grated
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2 lemongrass stalks, roughly chopped5Z n%lo/XT.[$E)Gy @d
6 kaffir lime leaves or finely grated zest of 1 lime
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1/4 tsp turmeric#dUr iGn
1/2 tbsp palm sugar5P9|4R'U1b6cM9X
Handful fresh coriander leaves, plus extra to serve
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Splash of vegetable oil4J6K6s9WH7myd#X
METHOD
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How to make green thai curry with greensf\`4J |N[
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.+d9F eJ+zBy(L5^T
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Tip: Chill leftover paste for up to 3 months.;~u v0\1HD
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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.