Green Thai curry with greens
- June 2007
- 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
- ¼ tsp turmeric
- ½ tbsp palm sugar
- Handful fresh coriander leaves, plus extra to serve
- Splash of vegetable oil
- 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 min, until smooth. Set aside.
- Warm some vegetable oil in a large pan over a low heat. Add 40g curry paste and cook for 2 min, stirring. Add the coconut milk, bring to the boil, then simmer for 5 min.
- Toss the courgettes in oil, season, and fry on a hot griddle for 2 min each side. Add to the curry and cook for 6 min. Add the asparagus and broad beans and cook for 3-4 min, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.
Any leftover paste will keep, chilled, for up to 3 months.
Try adding a dollop of the Thai curry paste to mashed potato – it’s divine.
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