Green Thai curry with greens

Green Thai curry with greens
  • Serves icon Serves 4
  • Time icon Ready in 35 min

A sensational Thai curry recipe that is quick and easy to make and delivers a combination of flavours.

Nutrition: per serving

Calories
319kcals
Fat
25.9g (15.8g saturated)
Protein
10.1g
Carbohydrates
11.8g (3.5g sugars)
Salt
0.4g
Calories
319kcals
Fat
25.9g (15.8g saturated)
Protein
10.1g
Carbohydrates
11.8g (3.5g sugars)
Salt
0.4g

Ingredients

  • 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

Method

  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 min, until smooth. Set aside.
  2. 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.
  3. 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.

delicious. tips

  1. 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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