Coconut Prawn Korma

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a large frying pan medium high heat. Add the onion and cook, stirring occasionally, until soft and golden, 5-6 mins. Add the garlic and korma curry paste and cook, stirring, for 1 minute. Add the coconut milk and water (see ingredients for amounts), season with salt and pepper and bring to a simmer. Lower the heat to medium and simmer for 3 mins.

Add the green beans to the curry and stir through. Cover with a lid (or some foil) and simmer until almost cooked, 4-5 mins.

Add the prawns and drained chickpeas to the curry. Stir them through the sauce, cover again with a lid or foil then continue to simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with more salt and pepper if you like. Add a splash of water to loosen the curry if you like.