Serves 3-4
Prep: 30 min
Cook: 10 min
Ingredients
2 pointed red peppers
250g mange tout
125g/bunch spring onions
2 red bird’s-eye chillies
25g ginger
1 garlic clove
2 tbsp vegetable oil
200ml carton coconut cream
250g steamed basmati rice
240g large king prawns
2 limes
Method
Heat the oven to 200C/gas mark 6. Lay the peppers on a small roasting tin and cook for 15 min, turn and cook for a further 5 min. Transfer to a plate and cover with clingfilm. Leave for 10 min, tear off the skin, scrape away the seeds and slice into strips. Meanwhile, halve the mange tout lengthways, rinse and shake dry. Trim and slice the spring onions on the slant. Peel the ginger and slice into thin slivers or batons. Deseed the chillies and slice into tiny dice. Crush the garlic to a paste. Heat a wok, add the oil and swirl it round and up the sides. Add the onions, tossing a couple of times, then add the mange tout. Stir fry for less than a minute then add chilli, garlic and ginger, continuing to stir fry for about 30 seconds. Add the peppers, then the cooked rice, followed by the creamed coconut milk, letting everything bubble up together. Add the prawns, toss thoroughly and serve with half a lime to squeeze over the top.