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green thai curry with greens

INGREDIENTS
A AV}3C6e Vegetable oil
mi'GY^{:Q 400ml can coconut milk| X[vC~;NFn8z
3 courgettes, thickly slicedS,Uz5wXz PJiv"Y
250g shelled fresh broad beans, skins removed L(h*jFO+I)B
250g asparagus, halved`/M e;z0Kpb)Wj
10 fresh basil leaves
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b:S0f2] For the thai curry paste
k2N IM Gz7fxY 1 tsp each cumin and coriander seedsP?I?4P6C
5 Thai chillies, deseeded if you like
g9G&Z T$Ut.S7Qg2A 2 shallots, roughly chopped
0F@*@W%|)Q 2 garlic cloves, roughly chopped
e)`&SO4NM^ 4cm piece fresh ginger, grated
-vi?M:iQ8_8H 2 lemongrass stalks, roughly chopped
i*@`*T5af;i%B/B\h[ 6 kaffir lime leaves or finely grated zest of 1 lime
![R Sn2A0he c 1/4 tsp turmeric8Wy,SQF7Tt3if["v
1/2 tbsp palm sugar
`I^n(S Jpo Handful fresh coriander leaves, plus extra to serveS|f*dH
Splash of vegetable oileKl+mI.k1r
METHOD
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How to make green thai curry with greens2t }g{]+K9q1g3Z3lt
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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2B9Eo R;yp Tip: Chill leftover paste for up to 3 months.)vd.f'C@"A.t

F T U0bwO5Nl 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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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.