Jumbo King Prawn Korma With Cardamom & Green Bean Rice

Boil half a kettle

Crush your cardamom pods open by squashing them with the side of a knife

Heat a pot with a lid, with a knob of butter over a medium heat

Once hot, add the crushed cardamom pods and cook for 1 min or until fragrant

Add your white long grain rice and a pinch of salt to the pot and cook for a further 1 min, then add 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for an initial 12 min

While the rice is cooking, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Trim, then chop your green beans into thirds

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

Once hot, add the diced onion and a generous pinch of salt and cook for 3-5 min or until soft

Once soft, add the chopped ginger, chopped garlic and curry powder and cook for a further 1 min

Meanwhile, chop your coriander finely, including the stalks

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [375ml] [500ml] boiled water – this is your coconut stock

Add the coconut stock to the pan and cook for 2-3 min or until a thick sauce remains

Once the rice has been cooking for 12 min, add the chopped green beans to the pot

Cover with the lid and cook for a further 5 min or until tender with a slight bite – this is your cardamom & green bean rice

Once the sauce has thickened, increase the heat to medium-high

Drain your jumbo prawns, then add them to the pan and cook for a further 7-8 min or until the prawns are fully cooked

Season generously with both salt and pepper – this is your jumbo king prawn korma