A Simon Rimmer recipe from Delicious magazine (June 07) – for 4 people
The paste (though it needed more chillies)
- 1 tsp each cumin & coriander seeds
- 5 Thai chillies (I used normal green ones, but only 2 – next time use 5!)
- 2 shallots (roughly chopped)
- 2 garlic cloves (roughly chopped)
- 4cm ginger, grated
- 2 lemongrass stalks, chopped
- Finely grated zest 1 lime
- 1/4 tsp turmeric
- 1/2 tsp palm sugar (I used golden brown normal sugar as we couldn’t find any)
- splash vegetable oil
Dry fry the spices & then grind with pestle and mortar. Put in blender & add the other ingredients.

And the veg
- 400ml can coconut milk
- 3 courgettes, thickly slicedd
- 250g shelled broad beans
- 250g asparagus
- 10 fresh basil leaves
- Warm some oil in a pan & add 40g paste and cook for 2 minutes.
- Add coconut milk & simmer for 5 minutes
- Toss courgette in oil & griddle for 2 minutes each side
- Add courgette to the curry & simmer for 6 minutes
- Add the asparagus & broad beans and cook for 3-4 minutes
- Stir in the basil
Our dinner…
