Red Thai Style Prawn Curry and Peanut Pork Lettuce Cups Feast

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

While the pork fries, drain the prawns.

Add the coconut milk, red Thai style paste, soy sauce, sugar (see pantry for amount) and half the Thai style spice blend to a large saucepan. Bring to the boil.

Once boiling, stir in the prawns and simmer for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the mince has browned, stir in the garlic and fry until fragrant, 1 min.

Stir in the ketjap manis and remaining Thai style spice blend. Cook for 1-2 mins.

Stir in a good squeeze of lime juice and half the lime zest. Taste and season with salt and pepper if needed, then remove from the heat.

When the prawns are cooked through, stir in the pea pods and simmer until the veg is tender, 1-2 mins longer. Add a good squeeze of lime juice and remove from the heat. Cover with a lid to keep warm.

Meanwhile, cook the rice according to the pack instructions.

While the rice warms, fill the baby gem leaves with the spiced pork.