In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk. Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.
While the curry bubbles away, zap the rice in the microwave for 90 seconds, add the rice to the bowl top with the prawns and the sauce and finish with the shell on prawn.
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