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