green thai curry with greens recipe

Thai green curry with greens


  • Vegetable oil
  • 400ml can coconut milk
  • 3 courgettes, thickly sliced
  • 250g shelled fresh broad beans, skins removed
  • 250g asparagus, halved
  • 10 fresh basil leaves

For the thai curry paste

  • 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
  • 1/4 tsp turmeric
  • 1/2 tbsp palm sugar
  • Handful fresh coriander leaves, plus extra to serve
  • Splash of vegetable oil


How to make green thai curry with greens

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.
Tip: Chill leftover paste for up to 3 months.
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.
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.

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