Red Thai Jumbo Prawn Curry With Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

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

Trim, then cut your green beans in half

Once hot, drain your jumbo prawns, then add them to the pan with the halved green beans and cook for 4 min or until the green beans have started to soften

While the green beans and prawns are cooking, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, red Thai curry paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 200ml [275ml] [350ml] boiled water – this is your red Thai curry stock

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add the red Thai curry stock to the pan with a pinch of salt and your chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min further or until the prawns are cooked through and the sauce has thickened to a loose curry-like consistency – this is your red Thai jumbo prawn curry

Once the curry is done, stir through the juice of half your lime[s]

Cut the remaining lime into 1 wedge per person