Thai Prawn Rice

a) Meanwhile, zest the lime then chop into wedges. b) Trim and finely slice the spring onion. c) Roughly chop the coriander (stalks and all). d) Trim the bok choy then thinly slice widthways. e) Halve the pepper and discard the core and seeds. Chop into small pieces.

a) Wipe out the pan you used for the coconut and return to medium-high heat with a drizzle of oil. b) When hot, add the easy ginger, half the spring onion, the bok choy and the red pepper. c) Stir-fry until the veggies begin to soften, 4-5 mins.

a) Stir in the Thai spice blend (add less if you don't like things too spicy!) and cook for 30 seconds. TIP: Add a splash of water if the pan is getting dry. b) Add the prawns and stir-fry until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Squeeze the pouch of rice and tear open. Stir the rice into the pan and stir-fry for another 2-3 mins until piping hot, breaking it up with your spoon. b) Remove the pan from the heat and stir through the lime zest and half the coriander. c) Season to taste with salt and pepper if needed.