Asparagus + Pea Thai Green Curry

Fresh, summery, creamy and spot on to feed a mass of hungry veg-heads.

add

1 stalk	Lemongrass (white part only, finely chopped)
1 tsp	Coriander seed (cilantro) (freshly ground)
4 leaf	Kaffir Lime Leaves
piece, 1-inch	Ginger root (actually 4 cm piece, peeled)
2 stalk(s)	Green onion (finely chopped)
1 pepper(s)	Green chili pepper (also chile or chilli) (long. chopped)
2 clove(s)	Garlic
1 cup	Cilantro (coriander) (finely chopped)
1 tbsp	Cane sugar (or palm sugar)
2 tsp	Soy sauce, low sodium
1/2 tsp	Miso paste (or fish sauce)
2 tsp	Coconut oil
2 can(s) (13.5 oz)	Coconut milk, sweetened
6 head	Baby bok choy (steamed)
1 fruit	Lime (sliced for garnish)
1/2 cup	Coconut flakes (toasted for garnish, optional)
12 medium spear(s)	Asparagus (cut diagonally)
1 cup	Frozen green peas
1/2 cup	Red lentils, split

Instructions

Rinse and soak letils in water for 30minutes.
Place the lemongrass and coriander roots, lime leaves, ginger, green onion, chilli and garlic, coriander leaves, sugar, soy sauce and miso (or fish sauce) into a blender and blitz until smooth.
Heat the oil in a large frying pan over high heat. Add the chilli paste and cook for 4 minutes or until fragrant.
Add the coconut milk and lentils and bring to a simmer. Reduce heat to medium, cook for 10 minutes uncovered until colour looks darker and coconut milk begins to reduce.
Add the asparagus and green peas for the last 8-10 minutes of cooking. Turn off the heat once asparagus is cooked but still has a bit of crunch.
Serve with the rice, steamed greens, lime and chopped cilantro. Garnish with coconut flakes (optional).

The curry paste can be made in advance and kept refrigerated in an airtight container for up to three days.