Golden Coconut Prawn Curry with Jasmine Rice

Ingredients

• 500 g raw king prawns, peeled, deveined
• 300 g jasmine rice, rinsed, to serve
• 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
• 0.5 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
• 15g fresh coriander, chopped
• 1 lime, juiced
• Pickled cucumber, to serve

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. Tip in the rinsed red lentils and stir to coat in the spiced oil for 30 seconds. Pour in the coconut milk and the water, bring to a gentle simmer, and cook for 12–14 minutes, stirring now and then, until the lentils have collapsed into the sauce and it's silky and golden.
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, and serve with extra lime wedges on the side.