Thai green curry with prawns and lime rice

Start with the ingredients for the curry paste. Cut the ends of the stalks of lemongrass and remove the outer stiff leaves. Crush the stems by pressing them with a large knife. Cut into pieces. Cut the green peppers into pieces.

Put the lemon grass with the peppers, two thirds of the spring onions, ginger, garlic, two thirds of the coriander, coriander powder, soy sauce and fish sauce in a blender. Puree to a smooth curry paste. Keep separate.

Grate the peel of 1 lime and squeeze out the fruit. Boil the rice and add the lime juice to the cooking liquid. Squeeze out the other 2 limes and keep separate.

Cut a piece of the bottom of the asparagus and cut the asparagus into slanted pieces (about 2 cm).

Heat the oil in a stir-fry stir-fry, the pods and asparagus for about 2 minutes. Fry the shrimp for 1-2 minutes. Put 2-3 tablespoons of the curry paste through them and pour in the coconut milk and the lime juice. Bring to the boil and heat for about 2 minutes.

Drain the rice and pour in the lime zest and other spring onions. Spoon a roll of bread in the middle of the plates, scoop the Thai green curry around it and sprinkle with the coriander.