Japanese shrimp curry

Keep some cilantro separately to garnish. Puree the spring onion with the garlic, the rest of the coriander, soy sauce and fish sauce into a paste.

Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.

Heat the peanut and sesame oil in a stir-fry stir-fry in the herb paste and shrimp for 2 minutes. Scoop out of the wok.

Stir-fry the asparagus and bok choy 3-4 minutes in the shortening. In the meantime, prepare the noodles according to the instructions on the packaging.

Spoon the shrimps with the herbs, lime zest and juice through the vegetables and heat. Serve the curry with the noodles and garnish with coriander leaves and lime wedges.