10-Min South-East Asian Prawn Curry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Meanwhile, rip the green leaves from the pak choi

Chop the white bases into rough, large pieces

Discard the tough stalks

Once hot, add the red curry paste, ginger paste and ground turmeric to the pan and cook for 30 sec

Add the coconut milk with the soy sauce and a pinch of sugar and bring to the boil over a high heat

Add the chopped pak choi white bases and king prawns and cook, covered, for 3 min or until cooked through

Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Rip the pak choi leaves into the pan and cook, covered, for 1 min further or until the prawns are cooked through and the leaves have wilted slightly

Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies