伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
INGREDIENTS
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Vegetable oilsh5k Ym;h&O
400ml can coconut milk4B$~ v t-m
3 courgettes, thickly sliced
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250g shelled fresh broad beans, skins removed5p'FA0_ K%_
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250g asparagus, halved@ zc)j:tu q U {6P
10 fresh basil leaves
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For the thai curry paste
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1 tsp each cumin and coriander seeds
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5 Thai chillies, deseeded if you like&kVLEW
2 shallots, roughly chopped,r^
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2 garlic cloves, roughly chopped
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4cm piece fresh ginger, grated
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2 lemongrass stalks, roughly chopped
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6 kaffir lime leaves or finely grated zest of 1 lime
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1/4 tsp turmeric:a
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1/2 tbsp palm sugar)a(F(}F_ V`
Handful fresh coriander leaves, plus extra to serve
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How to make green thai curry with greens;n;I$V*_eXa Sz&Hb
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. D)|/\4K
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Tip: Chill leftover paste for up to 3 months.0gN2?9O6F#aF
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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.SG8UgXg
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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.