Green Curry Paste

• 2 stalks lemongrass (or 2 tbsp lemongrass paste)
• 4 scallions or green onions
• 3 fresh green chiles
• 4 cloves of garlic
• A thumb-sized piece of fresh ginger root
• A large bunch of fresh cilantro
• 1 tsp coriander seeds
• 8 fresh or dried kaffir lime leaves
• 3 tbsp soy sauce
• 1 tbsp fish sauce

Curry

• 1 large bunch asparagus
• 1/2 a fresh red chile
• 2 tbsp peanut or vegetable oil
• 1 tbsp sesame oil
• 2 chicken breasts, sliced into finger-sized strips
• 14 oz canned coconut milk
• 1/2 cup snow peas
• 1 lime
• 2 cups of rice, cooked

Green Curry Paste

1. Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with a rolling pin
2. Rim the scallions
3. Halve and seed the green chiles
4. Peel and roughly chop the garlic and ginger
5. Set aside a few sprigs of fresh cilantro, and whiz the rest in a food processor with the lemongrass stalks, scallions, chiles, garlic, ginger, coriander seeds, and lime leaves (if using) until everything is finely chopped
6. While whizzing, pour in the soy sauce and fish sauce. Blitz again until you have a smooth paste.

Curry

1. Snap the woody ends off the asparagus and discard them
2. Finely slice the stalks lengthways with a knife
3. Finely chop the red chile and put to one side
4. Place a large frying pan or wok over high heat
5. When it’s really hot, add the peanut and sesame oils, swirl them around, then carefully drop in the chicken. Add the green curry paste and stir fry for 8 minutes.
6. Add the asparagus and stir-fry for about 3- seconds
7. Pour in the coconut milk and add the snow peas
8. Give it all a good stir, bring to a boil and cook for a few minutes
9. Taste and add soy sauce if needed
10. Cut the lime in half and squeeze the juice into the pan
11. Serve the curry sprinkled with the cilantro leaves and the chopped red chile
12. Serve over cooked rice.