Serves 4

Green Thai curry with greens recipe

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Ready in 35 minutes

Vegetable oil
400ml can coconut milk
3 courgettes, thickly sliced
250g shelled fresh broad beans, skins removed
250g asparagus, halved
10 fresh basil leaves

For the Thai curry paste
1 tsp each cumin and coriander seeds
5 Thai chillies, deseeded if you like
2 shallots, roughly chopped
2 garlic cloves, roughly chopped
4cm piece fresh ginger, grated
2 lemongrass stalks, roughly chopped
6 kaffir lime leaves or finely grated zest of 1 lime
1/4 tsp turmeric
1/2 tbsp palm sugar
Handful fresh coriander leaves, plus extra to serve
Splash of vegetable oil

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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.
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.
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.

Nutritional info

Per serving: 319kcals, 25.9g fat (15.8g saturated), 10.1g protein, 11.8g carbs, 3.5g sugar, 0.4g salt

Chef's tip

Chill leftover paste for up to 3 months.

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Mitchbells | June 12

Delicious!

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