Thai Red Curry with Jumbo Prawns

Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.

Add the drained rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.

Add the tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.

Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.

Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.