Thai Green Curry Prawns with Jasmine Rice and Pak Choi

Step 1: Rinse jasmine rice under cold water until water runs clear. In a separate pot, bring 300 ml water to boil, add rice, stir once, cover and reduce heat to low. Cook for 15 minutes until water is absorbed. Remove from heat and let rest for 5 minutes.

Step 2: Meanwhile, roughly chop green chillies, garlic, and ginger. Place in a food processor or blender with 50 ml coconut milk and blend into a smooth paste.

Step 3: Heat vegetable oil in a large frying pan or wok over medium heat.

Step 4: Add the green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and darkened slightly.

Step 5: Pour in remaining coconut milk and stir well to combine.

Step 6: Add prawns and simmer for 3-4 minutes until they begin to turn pink.

Step 7: Chop pak choi into bite-sized pieces and add to the curry. Simmer for 2-3 minutes until tender-crisp.

Step 8: Stir in fish sauce and lime juice. Taste and adjust seasoning as needed.

Step 9: Divide jasmine rice between two bowls, ladle curry over the top, and garnish with fresh coriander leaves. Serve immediately.