Thai Green King Prawn & Bean Curry With Fragrant Rice

Peel and finely chop your shallot[s] and peel and finely chop (or grate) your garlic

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Bash your lemongrass with a rolling pin and remove the tough outer layers and set aside for later, then chop the softer inner core[s] finely and wash your spinach

Rinse your brown rice, add it to a pot with plenty of cold water and the outer lemongrass layers 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 – this is your fragrant rice

Boil half a kettle

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

Once hot, add the chopped lemongrass, shallot and garlic and cook for 2-3 min or until fragrant

Meanwhile, combine your creamed coconut with 50ml [70ml] [90ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock and your cannellini beans (no need to drain!) with all the bean water to the pan and cook for 1-2 min or until thickened

Once thickened, drain and add your king prawns and washed spinach and stir it all together

Cook, covered, for 4-5 min or until the prawns are cooked through

Once the prawns are cooked, add your vegetable stock mix and Thai green curry paste with your lime zest and a squeeze of lime juice and give everything a good mix up – this is your Thai green king prawn & bean curry

Cut the remaining lime into 1 wedge per person