Give your greens some gusto with this delicious Thai Green Curry mixed with broad beans, courgettes and asparagus.
Ingredients:
- Vegetable oil
- 400ml can coconut milk
- 3 courgettes, thickly sliced
- 250g shelled fresh broad beans, skins removed
- 250g asparagus, halved
- 2 small chicken breasts, diced
- 10 fresh basil leaves
- 4 red chillies
For the curry paste:
- 1 tsp each cumin and coriander seeds
- 5 Thai chillies, de-seeded 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
- 1/4 tsp turmeric
- 1/2 tbsp palm sugar
- Handful fresh coriander leaves, plus extra to serve
- Splash of vegetable oil
Method
- 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.
- 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.
- Fry the chicken until cooked through. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add chicken and courgettes 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.
- Enjoy your Thai Green Curry!
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