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green thai curry with greens

INGREDIENTSAac6G8O(^Y
Vegetable oil
o ]z^(Tm 400ml can coconut milk
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o:RMn$i-v"@fq(^.M 3 courgettes, thickly sliced
xgo0\F:T@^8g 250g shelled fresh broad beans, skins removed%Fl4w IP lt1O
250g asparagus, halved|~j)C\7@
10 fresh basil leaves
B;i5BBV){M For the thai curry pasteEutEn,TA7e-{O
1 tsp each cumin and coriander seeds6@M)tlJA JL8I
5 Thai chillies, deseeded if you like
(xN)Jj:H 2 shallots, roughly chopped
G4e!x1Y|7T/k9isE| 2 garlic cloves, roughly chopped
HO[X?Rj`t 4cm piece fresh ginger, grated
:QZ3e]K7vN8[,J 2 lemongrass stalks, roughly chopped%@O5?+g;n.L;l#R
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6 kaffir lime leaves or finely grated zest of 1 lime
7E8b(s']/aS n 1/4 tsp turmeric
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1/2 tbsp palm sugar+qUP}$o6q*OQ
Handful fresh coriander leaves, plus extra to serve
;sc1f+q;DT'f?]!@+b'e Splash of vegetable oilT)P5r8hGTY1t
METHOD
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How to make green thai curry with greens
;{cF6b y;A:Kx&K5|:ra 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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;F6S3}!NZ Tip: Chill leftover paste for up to 3 months.
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xu2`KE/NP 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.