伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
INGREDIENTS
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Vegetable oil
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400ml can coconut milks,o"wC;s!^s
3 courgettes, thickly sliced
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250g shelled fresh broad beans, skins removed#~Q)u ~U#J+Sp
250g asparagus, halved e8eU*d%GO)K,Cl Q
10 fresh basil leaves
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For the thai curry paste Nx.c6SY,M{
1 tsp each cumin and coriander seeds
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5 Thai chillies, deseeded if you like| O"}[ c
2 shallots, roughly chopped
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2 garlic cloves, roughly chopped
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4cm piece fresh ginger, gratedMf
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2 lemongrass stalks, roughly chopped r z)l#Tb {
6 kaffir lime leaves or finely grated zest of 1 lime
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1/4 tsp turmeric
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1/2 tbsp palm sugarr"zMOG7L X|
Handful fresh coriander leaves, plus extra to serve3nE u$v"Ra|VC;R
Splash of vegetable oilL)z7}*m
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METHOD
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How to make green thai curry with greens
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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.T;rp7P+iW\$t/_q9Z
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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.,\ A y G J ip!Q!K
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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.