Malaysian-Style Kari Udang King Prawn Curry & Cauliflower Rice

Peel and chop your sweet potato[es] into small bite-sized pieces

Peel and slice your brown onion[s]

Chop your tomato[es] roughly

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice lengthways finely – this is your julienne chilli

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion and half the julienne chilli (can't handle the heat? Go easy!) and cook for 3-4 min or until soft

Boil half a kettle

Once the onion has softened, add your ginger & garlic paste and tamarind paste with your ground turmeric and garam masala and cook for 1 min or until fragrant

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix in 250ml [325ml] [425ml] boiled water with your creamed coconut and cornflour – this is your coconut stock

Once fragrant, add the chopped sweet potato, chopped tomato and the coconut stock with a generous pinch of salt and cook for 15-18 min or until the sweet potato is fork tender

Drain your king prawns

Once the sweet potato is tender, add the drained king prawns to the pan and cook for 4-5 min or until the prawns are cooked through – this is your Malaysian-style kari udang king prawn curry