Thai Curry with Veggies


Splash of vegetable oil
1 can coconut milk (about 13oz)
3 zucchinis, thickly sliced
8 oz fresh peas
8 oz asparagus, cut in half
10 fresh basil leaves

For the curry paste:
5 Thai chillies, deseeded if you don’t like it too hot!
1 tsp cumin
1 tsp coriander seeds
2 shallots, roughly chopped
1.5inch ginger root, grated
2 garlic cloves, roughly chopped
2 lemongrass stalks, roughly chopped
Zest of 1 lime, finely grated
¼ tsp turmeric
½ tbsp palm sugar
A handful of fresh cilantro, plus extra to serve
Black pepper
Pepper and salt to season
Splash of vegetable oil


To make the paste, dry-fry all the spices and then grind them in a mortar and pestle. Put the mixture into a blender and add all the remaining paste ingredients. Blend for about 5 minutes or until smooth and set aside.

In a large frying pan, heat the oil over low heat, add about 3tbsp of the curry paste. Stir and cook for about 2 minutes, then add the coconut milk. Bring to a boil and simmer for 5 minutes.

In the meantime, coat the zucchini slices with oil, season with salt and pepper, and fry on a hot griddle pan for 2 minutes each side. Add the grilled zucchini slices to the curry and cook for about 5 minutes. Add the asparagus halves and peas and cook for a further 3 – 4 minutes. Stir in the basil leaves and serve immediately with jasmine rice and lime wedges.