Speedy prawn & coconut curry

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scarlett Moffatt on episode 10, season 1, of Dish, the Waitrose podcast.

Ingreadient

• 260g Essential Long Grain Rice
• 2 tsp Essential Sunflower Oil
• 2 cm piece ginger, peeled and finely grated
• 1 clove, garlic crushed
• 1 stalk lemongrass, crushed with a rolling pin
• 1 tbsp mild curry powder
• 450ml fish or vegetable stock
• 250ml Essential Reduced Fat Coconut Milk
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 450g pack Essential Crunchy Vegetable Stir Fry
• 180g pack Essential Raw King Prawns
• 1 Essential Lime, cut into wedges

Step by step

1. Cook the rice according to pack instructions. Meanwhile, heat the oil in a medium saucepan over a medium heat. Add the ginger, garlic, lemongrass and curry powder and cook, stirring for 30 seconds, until fragrant
2. Add the stock, coconut milk, fish sauce and sugar. Bring to the boil, then simmer gently for 10 minutes. Remove and discard the lemongrass. Add the stir fry vegetables to the pan and simmer for another 2 minutes, then stir in the prawns and cook until pink and opaque.
3. Squeeze in a little lime juice to taste, then serve with the rice and more lime wedges on the side.