Yellow Thai Style King Prawn and Veg Curry

Meanwhile, halve any large cauliflower florets and pop them onto a large baking tray.

Drizzle with oil, sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While the cauli roasts, halve the green pepper and discard the core and seeds. Chop into 2cm chunks. 

Trim the pak choi, then thinly slice lengthways.

Zest and cut the lime into wedges (see ingredients for amount).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, stir-fry the pepper chunks until beginning to soften and colour, 4-5 mins. 

Stir in the yellow Thai style paste to coat and cook for 1 min more. Add the pak choi, coconut milk and water for the sauce (see pantry for amount), stir to combine.

Meanwhile, drain the prawns.

Bring the curry to the boil and stir through the prawns. Simmer the curry until the veg is tender and the prawns are cooked through, 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.

Stir the roasted cauli through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice from a lime wedge. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.