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green thai curry with greens

INGREDIENTSGLB4\+c\
Vegetable oilfp;|,[,v3e&TXP
400ml can coconut milko3z u"w q+S"x
3 courgettes, thickly sliced
6u)a r-r ]2[+J"v F 250g shelled fresh broad beans, skins removed|+hwV5XE[
250g asparagus, halved
QW#J7v#q6P6F 10 fresh basil leaves
0v.h"m k3L)[6f For the thai curry paste
;]i,Ax:V 1 tsp each cumin and coriander seeds
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@uC-xSJe 5 Thai chillies, deseeded if you like
o6Ll%ULj8Ez 2 shallots, roughly choppedb
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2 garlic cloves, roughly choppeduPmZiQ;A
4cm piece fresh ginger, grated
PE:SQ;UM 2 lemongrass stalks, roughly chopped
Xj%pZY!b3wn@O x 6 kaffir lime leaves or finely grated zest of 1 lime+mu4i0d8l
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1/4 tsp turmericG ixC [~,s3c
1/2 tbsp palm sugar
5m]6`!mzq Handful fresh coriander leaves, plus extra to serve Q-Q7w/WUB
Splash of vegetable oilk$y
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METHOD0nOg*t6A?:x9j
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How to make green thai curry with greensgd(_2J%jK*_p
1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside. [m?Z$V3s.C#@I9W!X

"FHL#p'fB7I 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.9fL7`4s \+i[g
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O 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.