Pineapple & prawn rice

Microwavable rice is a convenient hack if you are looking for a quick weeknight supper. Be assertive with your use of chillies if you can bear it – the lush pineapple provides a sweet contrast.

Ingreadient

• 1 echalion shallot, roughly chopped
• 2 red Thai chilli
• 2 stems lemongrass (white parts only), finely chopped
• 4 clove/s garlic, peeled
• 6 Cooks' Ingredients Makrut Lime Leaves
• 25g pack coriander, stems only, finely chopped
• 1 tbsp curry powder
• 3 tbsp rapeseed oil
• 300g raw king prawns
• 200g green beans, sliced into thirds
• 40g unsalted cashews
• 2 x 250g pouches microwavable jasmine rice
• ½ peeled, cored and cut into 1cm cubes (about 250g prepared weight)
• 2 tbsp fish sauce
• 1 lime, juice

To serve

• 40g Cooks' Ingredients Crispy Fried Onions
• ¼ x 20g pack Thai basil, leaves picked
• ½ x 25g pack coriander, leaves roughly chopped

Step by step

1. In a food processor, whizz together the shallot, chillies, lemongrass, garlic, lime leaves, coriander stems and curry powder with ½ of the oil to make a paste.
2. Heat the remaining oil in a wok; fry the paste over a medium heat for 5 minutes, stirring. Increase the heat to medium-high, then add the prawns, green beans and cashews; stir fry for 2-3 minutes or until the prawns are pink and opaque.
3. Scatter in the rice and pineapple and toss well until the rice is piping hot (about 2 minutes). Season with the fish sauce and squeeze over the lime juice. Transfer to a platter and scatter with the crispy onions and herbs.