Prawn & Pineapple Panang Curry With Edamame Rice

Boil 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 the chopped pepper & pineapple (including any excess pineapple juice!) with the ginger & garlic paste and chilli flakes (can't handle the heat? Go easy!)

Cook for 2 min until the pepper has started to soften

Meanwhile, add the edamame & jasmine rice to a large, heatproof bowl and put the bowl in the microwave for 2-3 min or until piping hot

Dissolve the coconut cream in 150ml [200ml] boiled water – this is your coconut stock

Once the pepper has softened slightly, add the king prawns and curry powder and cook for 2 min until fragrant

Once fragrant, add the tamarind paste, coconut stock and a generous pinch of salt and cook for 2 min further or until the prawns are cooked through – this is your prawn & pineapple panang curry