Indonesian-Style Jumbo King Prawn Curry & Green Bean Rice

Add your 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

While the rice is cooking, trim, then chop your green beans in half

Add the chopped green beans to the rice

Cook, covered for a further 10 min or until all the water has absorbed and the rice and green beans are cooked

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

Boil a kettle

Peel and chop your garlic roughly and peel (scrape the skin off with a teaspoon) and chop (or grate) your ginger

Crush your cardamom pod[s] open by squashing them with the side of a knife and discard the outer green shell

Grind the chopped garlic, chopped ginger, cardamom seeds, 1 tsp [1 1/2 tsp] [2 tsp] black pepper (freshly ground is best!) and a pinch of salt in a pestle & mortar - this is your spice paste

Chop the creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 200ml [300ml] [400ml] boiled water then add your fish sauce and chipotle paste (can't handle the heat? Go easy!) – this is your spicy coconut stock

Peel and chop your red onion[s] into wedges

Heat a large, wide-based pan (preferably non-stick, with a matching lid), with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the onion wedges with a pinch of salt and cook for 3 min or until starting to brown

Once the onion has started to brown, drain, then add your jumbo prawns and spice paste and cook for 3 min

Add the spicy coconut stock and cook for a further 3-4 min or until the sauce has thickened and your prawns are cooked through – this is your Indonesian-style jumbo king prawn curry

Fluff the basmati rice and mix with the green beans – this is your green bean rice