Red curry rice with prawns and egg ribbons

You need a big wide shallow pan for this if making it for four people. A regular frying pan will overflow. Fry the onion, garlic and chilli in olive oil til the onion is translucent, not brown. Then stir in the curry paste and soy sauce of ketjap manis.

Now add the rice and stir to coat then tip in the boiling stock and coconut milk and stir. Leave to simmer, stirring every so often.

Mean time fry the prawns and red pepper gently in a separate pan with the chilli flakes. In another pan make a thin omelette from the eggs, just heat a little olive oil in an ovenproof frying pan and tip the whisked eggs in. After a couple of minutes pop the omelette pan under a hot grill to cook the top. Once cooked turn it on to a chopping board and cut into ribbons. Set aside covered wit a tea towel or foil.

Now go back the rice and tip in the frozen peas and edamame beans, they’ll take just 5 mins to cook.

Now serve the rice in a large dish topped with the prawns and red peppers, the egg ribbons and fresh basil. Drizzle some Sriracha sauce over to finish and have the bottle on the table for heat lovers!

If you’re a sriracha addict (waves) you can even make your own using our sriracha sauce recipe, but beware, it has some poke!