Jaime Oliver's Thai Green Curry

This green curry recipe is one of the best I've ever made.

To Make Your Green Curry Paste

1. 1

   Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with the heel of your hand or a rolling pin.

2. 2

   Trim the spring onions.

3. 3

   Halve and de-seed the green chillies.

4. 4

   Peel and roughly chop the garlic and ginger.

5. 5

   Set aside a few sprigs of fresh coriander, and whizz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped.

6. 6

   While whizzing, pour in the soy sauce and fish sauce and blitz again until you have a smooth paste.

7. 7

   If you don't have a food processor, chop everything by hand as finely as you can.

To Make Your Curry

1. 8

   Snap the woody ends off the asparagus and discard them.

2. 9

   Run the stalks through a runner bean slicer, or finely slice them lengthways with a knife.

3. 10

   Finely chop the red chilli and put to one side.

4. 11

   Place a large pan or wok over a high heat.

5. 12

   When it's really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the prawns.

6. 13

   Add the asparagus and your green curry paste and stir-fry for about 30 seconds.

7. 14

   Pour in the coconut milk and add the mangetout.

8. 15

   Give it all a good stir, bring to the boil and cook for a few minutes.

9. 16

   Have a taste and add a bit more soy sauce if you think it needs it.

10. 17

    Push down on the lime and roll it around to get the juices going, then cut it in half.

11. 18

    Squeeze the juice into the pan.

To Serve Your Curry

1. 19

   Pick the leaves off the remaining coriander sprigs.

2. 20

   Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some fluffy lime and coriander rice.