伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
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Vegetable oil
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400ml can coconut milk
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3 courgettes, thickly sliced
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250g shelled fresh broad beans, skins removed
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250g asparagus, halved
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10 fresh basil leaves Jc,Q X4yY
For the thai curry paste
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1 tsp each cumin and coriander seeds
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5 Thai chillies, deseeded if you like
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2 shallots, roughly chopped
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2 garlic cloves, roughly chopped
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4cm piece fresh ginger, grated a o(@%|4u-p-Y]?
2 lemongrass stalks, roughly chopped(cp#} {,QO ]n6X|
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6 kaffir lime leaves or finely grated zest of 1 lime
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1/4 tsp turmeric v+U8Z*V$f+Y9i v
1/2 tbsp palm sugar)\QH f3N!L#c+Jb
Handful fresh coriander leaves, plus extra to serve
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Splash of vegetable oil
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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. E H#l HE
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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.