Green Thai curry with greens

Green Thai curry with greens

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

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

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
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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.

Nutrition

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

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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