Prawn Thai Red Curry

While the rice is cooking, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Pick the coriander leaves and finely chop the stems. Trim the green beans and cut into thirds. Cut the capsicum into 3cm chunks. Zest the lemon to get a generous pinch, then cut into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot, garlic, ginger and coriander stems and cook for 2-3 minutes or until the eschalot has softened.

SPICY! You may find the curry paste hot! Feel free to add a little more or less, depending on your taste. Add the Thai red curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the coconut cream and bring to the boil. Add the green beans, capsicum, soy sauce, brown sugar and lemon zest. Reduce heat to medium and cook until the veggies have just softened, 2-3 minutes.

Add the prawns to the sauce and simmer, stirring, until cooked, 3-4 minutes. Thinly slice the long red chilli (if using).

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