Prawn Thai Green Curry

This is one of the simplest and easy to make Thai Green Curries. Its a real favourite of mine. Many of my friends ask me to make it for them when they come round for dinner

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   Trim and finely slice the spring onions - including the green. Heat the oil in a heavy based pan. Stir in the onion and cook for 2 minutes to soften. Stir in the curry paste. Cook for 20 seconds before adding the coconut cream, fish sauce, two strips of zest from the limes and the lime leaves. Give the lemon grass a bash with a rolling pin and add that too. Add the stock. Chop the yellow pepper and add that to simmer before adding the spinach. Once melted add the prawns. Chop the coriander, stalks and all and stir it into the soup. Warm through and serve with jasmine restaurant and lemon wedges that you squeeze into the soup