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green thai curry with greens

INGREDIENTS
S^5f%cG[ Bz Vegetable oil
?1uj+S*pq%d 400ml can coconut milk-T`tt+\3q` x4l(U
3 courgettes, thickly sliced
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lL 250g shelled fresh broad beans, skins removed
?R%u#Tl5A 250g asparagus, halvedvxIW@\d%lW#\
10 fresh basil leaves Z
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For the thai curry paste_W7`;A#m6nK
1 tsp each cumin and coriander seeds
U9M/X)v]~h7bbe 5 Thai chillies, deseeded if you likeJ-a,~q'x7G,Z
2 shallots, roughly chopped
Y~EOh 2 garlic cloves, roughly chopped |,}4O(` gAf5Y
4cm piece fresh ginger, grated!wS4HLJ+tW;Q
2 lemongrass stalks, roughly chopped!W#NGd7ny
6 kaffir lime leaves or finely grated zest of 1 lime
T"FPE]8}L#k6K 1/4 tsp turmeric
r;yAU|b 1/2 tbsp palm sugarHd d)g h0uH
Handful fresh coriander leaves, plus extra to serveAz"RH)yR^(}+U R
Splash of vegetable oil
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How to make green thai curry with greens.D;V*ZOt3h,k
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.:Y9}5K$Q$][+fX vnVSb

^kt](m%s+W0Jgc+t1I;c Tip: Chill leftover paste for up to 3 months.j8DGz$R
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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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2c+e?4X+? 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.