Golden Coconut Prawn Curry with Jasmine Rice

Ingredients

• 500 g raw king prawns, peeled, deveined
• 200 g cherry tomatoes, halved
• 2 courgettes, cut into half-moons
• 2 tbsp garlic-infused olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp chilli flakes
• 1 tbsp fresh ginger, finely grated
• 3 spring onions, green tops only, sliced
• 1 400ml tin coconut milk
• 1 tsp ground coriander
• 15 g fresh coriander, chopped
• 1 lime, juiced
• Fine salt and black pepper
• 150 ml water
• 300 g jasmine rice, rinsed

Method

1. Get the jasmine rice on first; cook per packet instructions and keep it covered off the heat until you're ready.
2. Heat the garlic-infused oil in a large deep frying pan or wok over medium heat. Add the ginger, turmeric, ground coriander, cumin and chilli flakes. Stir for 1 minute until the spices smell warm and toasty.
3. Pour in the coconut milk and water. Bring to a gentle simmer and cook for 5 minutes, stirring once or twice.
4. Add the courgettes and cherry tomatoes. Simmer for 5 minutes until the courgettes are tender and the tomatoes have started to slump.
5. Slide in the prawns and cook for 3–4 minutes, turning once, until they curl tight and turn pink right through. Season with the lime juice and salt to taste.
6. Spoon the curry over bowls of jasmine rice, scatter with spring onion tops and fresh coriander.