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green thai curry with greens

INGREDIENTS
6@H}nNxO x6TE Vegetable oil;H
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400ml can coconut milkD;E(z Uetk
3 courgettes, thickly sliced~3y.y#LA`$S
250g shelled fresh broad beans, skins removed
-H}ww7Y 250g asparagus, halvedvNUSV"TV
10 fresh basil leaves
F"QRSxw5i For the thai curry paste
2oUj0K J%s]5} 1 tsp each cumin and coriander seeds
3ZPS[M3w 5 Thai chillies, deseeded if you like7b1M,x7`6UM:_w3r
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2 shallots, roughly chopped
#J ~{b7gx s 2 garlic cloves, roughly chopped:j(?#U:|zS'a8G\ \
4cm piece fresh ginger, grated![0eq:O-iOY*|g
2 lemongrass stalks, roughly chopped
q"V iJoy,I6k.M 6 kaffir lime leaves or finely grated zest of 1 lime
pL)mb%F(Z~uf*\ 1/4 tsp turmeric
!r8W)w\QM#Q 1/2 tbsp palm sugarY z\BSO
Handful fresh coriander leaves, plus extra to serve
s!fJf'oL Splash of vegetable oil
Qp|$`;\8xB m8G METHOD
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;Cfgs Fex How to make green thai curry with greensL`H }:j8LB
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.aS8b&^-^ a8t
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Tip: Chill leftover paste for up to 3 months.
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I+Q+jThT 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.NJ-w1f']0Mva

T&l(X\2b%n%B 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.