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Green Thai curry with greens recipe

Green Thai curry with greens recipe

By Simon Rimmer

Give your greens some gusto with this Thai curry sauce mixed with broad beans, courgettes and asparagus. It's suitable for vegetarians too.

Serves 4

Ready in 35 minutes

Vegetarian

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
1/4 tsp turmeric
1/2 tbsp palm sugar
Handful fresh coriander leaves, plus extra to serve
Splash of vegetable oil

METHOD

How to make green thai curry with greens

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.

Tip: Chill leftover paste for up to 3 months.

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.