Malaysian-Style Kari Udang King Prawn 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

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

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