Green Thai curry with greens recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• Vegetable oil
• 400ml can coconut milk
• 3 courgettes, thickly sliced
• 250g shelled fresh broad beans, skins removed
• 250g asparagus, halved
• 10 fresh basil leaves
• 1 tsp each cumin and coriander seeds
• 5 Thai chillies, deseeded if you like
• 2 shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 4cm piece fresh ginger, grated
• 2 lemongrass stalks, roughly chopped
• 6 kaffir lime leaves or finely grated zest of 1 lime
• ¼ tsp turmeric
• ½ tbsp palm sugar
• Handful fresh coriander leaves, plus extra to serve
• Splash of vegetable oil
• 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 min, until smooth. Set aside.
• Warm some vegetable oil in a large pan over a low heat. Add 40g curry paste and cook for 2 min, stirring. Add the coconut milk, bring to the boil, then simmer for 5 min.
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• 319kcals Calories
• 25.9g (15.8g saturated) Fat
• 10.1g Protein
• 11.8g (3.5g sugars) Carbs
• 0.4g Salt