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green thai curry with greens

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Vegetable oil-m,p(M'An:r*dO&X
400ml can coconut milk
@Rd4dlsQ @-I 3 courgettes, thickly sliced
b+V/[Cyd 250g shelled fresh broad beans, skins removed
},~%lz9GLkf 250g asparagus, halved%pg7ziO;s:b'D;{^
10 fresh basil leavesR{`-c,z;e/r){|
For the thai curry paste
(qV |q8eq7y)@0] 1 tsp each cumin and coriander seedsq
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5 Thai chillies, deseeded if you like
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g.S 2 shallots, roughly chopped"pk+p$p0Ew@
2 garlic cloves, roughly choppedgL
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4cm piece fresh ginger, grated
ac#L'UdD 2 lemongrass stalks, roughly chopped)xo(i5Ju
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6 kaffir lime leaves or finely grated zest of 1 lime7O5XE ]+A"Z\"H,C
1/4 tsp turmeric;|,E8E!nG r2L
1/2 tbsp palm sugar
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j!z Handful fresh coriander leaves, plus extra to serve
C%N a AxO Splash of vegetable oil(G7_6C[ J{
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How to make green thai curry with greens
OuW]:L*_+i 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.
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Tip: Chill leftover paste for up to 3 months.
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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.
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?.B0h m1?g+n 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.