Malabar-Style Jumbo King Prawn & Pea Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, peel and finely chop (or grate) your garlic

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

Peel and finely slice your shallot[s]

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Boil half a kettle

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

Once hot, add your ground turmeric, ground coriander, ground paprika to the pan and cook for 30 secs

Add the sliced shallot, chopped garlic, chopped ginger and half the chopped chilli (can't handle the heat? Go easy!) to the pan with a pinch of salt and cook for 2-3 min or until softened and fragrant

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, chopped creamed coconut and tomato paste in 200ml [260ml] [340ml] boiled water – this is your creamy tomato stock

Drain your jumbo prawns, increase the heat to high and then add to the pan with the creamy tomato stock and cook for an initial 5 min

Add your blanched peas and cook for a final 2 min or until the prawns are cooked through – this is your Malabar-style jumbo king prawn & pea curry