SERVES 4 V D C Q
3 tbsp canola oil
1 lemongrass stalk, coarsely chopped
2 fresh red chiles, seeded and chopped
1-inch/2.5-cm piece fresh ginger, peeled and grated
3 kaffir lime leaves, coarsely torn
3 tbsp Thai green curry paste
1 onion, chopped
1 red bell pepper, seeded and chopped
12 oz/350 g broccoli, cut into florets
4 oz/115 g fine green beans
heaping ⅓ cup toasted unsalted peanuts
1. Place 2 tablespoons of the oil, the lemongrass, chiles, ginger, lime leaves, and curry paste in a food processor or blender and process until a paste forms.
2. Heat a wok over high heat for 30 seconds. Add the remaining oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the spice paste, onion, and red bell pepper and stir-fry for 2–3 minutes, until the vegetables start to soften. Add the broccoli and beans, cover, and cook over low heat for 4–5 minutes, until tender.
3. Add the peanuts to the broccoli, toss together, and serve.