Thai Green Jumbo Prawn Curry

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

Once hot, drain your jumbo prawns, then add them to the pan and cook for 2-3 min

Meanwhile, top, tail and chop your courgette[s] into small, bite-sized pieces

Add the chopped courgette and your ginger & garlic paste to the pan and cook for 2-3 min further until the courgette has started to soften

While the courgette softens, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, Thai green curry paste and a pinch of sugar in 200ml [260ml] [350ml] boiled water

Bash your lemongrass with a rolling pin

Add your ground turmeric and the bashed lemongrass – this is your Thai green curry stock

Squeeze your pouch[es] of cooked white 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 Thai green curry stock to the pan along with the juice of half your lime[s] and cook for 2-3 min, or until the prawns are cooked through and the sauce has thickened slightly – this is your Thai green jumbo prawn curry

Meanwhile, cut the remaining lime into 1 wedge per person

Chop your red chilli[es] into rounds