Thai Green Curry

To Make the Green Curry Paste:
Trim the lemongrass stalks, discarding the outer leaves. Trim the spring onions. Halve and deseed the green chillies. Peel and roughly chop the garlic and ginger. Set aside a few sprigs of fresh coriander. Put all the dry ingredients in a food processor, while whizzing pour in the soy sauce and fish sauce and blitz again until you have a smooth paste.

To make your curry
Trim your asparagus, run the stalks through a runner bean slicer. Finely chop the red chilli and put to one side.
Place large wok over high heat. When it is really hot add the groundnut and sesame oils, swirl them around then carefully drop in the prawns. Add the asparagus and your green curry paste and stir-fry for about 30 seconds. Pour in the coconut milk and add the mangetouts. Give it all a good stir, bring to the boil and cook for a few minutes. Squeeze the lime in to the pan and taste add soy sauce if you think it needs it.

To serve sprinkle with remaining coriander sprigs and sprikle with chopped red chilly and rice.

If you are making for veggies, you can add the prawns after serving them.

Also can replace with chicken, slice the chicken breast and stir fry them in the paste for around 8 mins before adding the other ingredients.

You can also smear the paste over cod, haddock or monkfish before baking in the oven.