Prawn and Coconut Rice

Heat a large saucepan on medium heat, add the desiccated coconut, toast until golden, 2-3 mins. Remove from the pan. Add a glug of oil to the pan, add the onion and red pepper, stir and fry until softened, 5-6 mins. Add the ginger, Thai seasoning (don't add it all if you don't like heat) and lime zest, stir together. Cook for 1 minute, stir in the rice, pour in the water (see ingredient list for amount) and veg stock powder. 

Stir everything together and bring to a simmer, then reduce the heat to medium low and cover the pan with a lid. Simmer for 10 mins, then remove from the heat and leave for another 10 mins (still with the lid on). The rice will continue cooking in it's own steam. 

While the rice cooks, finely chop the coriander (stalks and all!) and roughly chop the peanuts (or make a small hole in their bag and whack it with a pan or rolling pin to break them up). Pop the peanuts and half the coriander in a bowl and squeeze in half the lime juice. Add the oil (see ingredient list for amount) and stir together. Set aside.

6 mins before the rice is cooked, heat a drizzle of oil in a frying pan on medium high heat. Add the prawns, a pinch of salt and pepper. Stir fry until pink and opaque all the way through, then add the garlic and cook for 1 minute more. When the rice is cooked, fluff it up with a fork and then stir in the prawns, desiccated coconut and the remaining coriander.