Green Thai curry with greens recipe | delicious. magazine

Ingredients

• 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