伊洛艾爾法克斯 2012-8-15 22:26
green thai curry with greens
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Vegetable oil
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400ml can coconut milk9j G D|
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3 courgettes, thickly sliced
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250g shelled fresh broad beans, skins removed;wFdQ4z8R\ M
250g asparagus, halved
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10 fresh basil leaves He7p y1J9P6v
For the thai curry paste#L_(}_+n+p
1 tsp each cumin and coriander seeds7]Q4N k&BV:b$W]
5 Thai chillies, deseeded if you like
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2 shallots, roughly chopped
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2 garlic cloves, roughly chopped
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4cm piece fresh ginger, gratedJ$Zw(W_3m3h
2 lemongrass stalks, roughly chopped
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6 kaffir lime leaves or finely grated zest of 1 limey)N~,Y{6R
1/4 tsp turmeric
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1/2 tbsp palm sugar
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Handful fresh coriander leaves, plus extra to serve3h;e:X`3F|w&p
Splash of vegetable oilm Q
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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.
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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. \.F'z'TgT
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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.