Prawn & Coconut Rice

Heat a large frying pan 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, return to the heat and add the onion and pepper. Stir-fry until so ened, 5-6 mins. Add the ginger, Thai spice blend (don't add it all if you don't like heat) and lime zest, mix together. Cook for 1 minute, stir in the rice, water (see ingredients for amount) and 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 set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

While the rice cooks, finely chop the coriander (stalks and all!) and roughly chop the peanuts (or make a small hole in the 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 olive oil (see ingredients for amount) and stir together. Set aside.

Six mins before the rice is cooked, heat a drizzle of oil in another large frying pan on medium-high heat. Add the prawns and a pinch of salt and pepper. Stir-fry until cooked. i IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Add the garlic and cook for 1 minute more. When the rice is ready, flu it up with a fork and stir in the prawns, desiccated coconut and the remaining coriander.

Squeeze some of the remaining lime juice (to taste) into the rice along with some salt and pepper if you feel it needs it. Share the rice between bowls, and finish with spoonful of the drizzle. Enjoy!