Fragrant Thai Prawn Curry

• While the rice is cooking, thinly slice carrot into half-moons. • Finely chop garlic. • Trim green beans and cut into thirds. • Cut capsicum into bite-sized chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, green beans and capsicum, stirring, until tender, 4-5 minutes.

• Add mild curry paste and garlic and cook, stirring until fragrant, 1 minute. • Add coconut milk and bring to the boil. • Add the soy sauce and brown sugar. Reduce heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.

• Add tail-on prawns to the sauce and simmer, stirring occasionally, until pink and starting to curl up, 4-6 minutes. • Meanwhile, thinly slice long chilli (if using).

TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.