Green Thai Curry with Greens

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 sliced
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...