Curry Paste:
- 2 stalks lemongrass / 2 tsp 'easy' lemongrass
- 3 green chilies
- 2 shallots / ½ onion
- 8 cloves garlic
- 2cm ginger
- 1 cup fresh coriander
- 1 tsp dried basil
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp cumin seeds
- ½ tsp black pepper
- 2 tsp soy sauce
- 1 tsp salt
- 1 tbsp lime juice
- 2 tsp brown sugar
- ½ can coconut milk
Curry:
- 1 tin coconut milk
- 150ml / 8 tbsp Thai green curry paste
- 1 courgette, sliced
- ½ head of broccoli, divided into small florets
- 90g mangetout / snow peas, trimmed
- 90g baby sweetcorn, cut in half
- 125g asparagus tips
- 120g tin water chestnuts
- 120g tin bamboo shoots
- 50g unsalted cashew nuts
- 8 kaffir lime leaves