Fragrant Thai-Style Green King Prawn Curry

Add your lemongrass, basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, boil half a kettle

Peel and finely chop your shallot[s]

Trim, then chop your green beans into bite-sized pieces

Peel your ginger (scrape the skin off with a teaspoon) and garlic

Slice your red chilli[es] in half and scrape the seeds out with a spoon, then chop your coriander roughly, reserving some leaves for garnish

Add the ginger, garlic, half of your red chilli (can't handle the heat? Go easy!) and chopped coriander to a food processor with 2 tbsp [3 tbsp] [4 tbsp] water and blitz until smooth – this is your Thai-style green curry paste

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

Once hot, add the shallot with a pinch of salt and cook for 2 min or until softened

Once softened, add the Thai-Style green curry paste to the pan with the shallot and cook for 2 min or until fragrant

Meanwhile, chop your creamed coconut roughly (if required!) and crush your cardamom pods open by squashing with the side of a knife

Dissolve the chopped creamed coconut in 150ml [225ml] [300ml] boiled water, add your fish sauce, the crushed cardamom pods, the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your fragrant stock

Once fragrant, drain your king prawns, then add them to the pan with the chopped green beans and fragrant stock and cook for 4-5 min or until the prawns are cooked through and the sauce has thickened

Tip: Add an extra splash of water if the sauce thickens too quickly!

While the prawns are cooking, cut the remaining lime into 1 wedge per person

Slice the remaining chilli finely