INGREDIENTS

- 2 tbsp vegetable oil

- 4 tbsp Thai red curry paste

- Large bunch spring onions, cut into 3cm pieces

- 180g raw, peeled sustainable king prawns OR 1/2 of a fresh rotisserie chicken pieces

- 2 x 250g packs ready-cooked Tilda brown basmati rice

- 100g frozen peas, defrosted

- 3 tbsp coconut milk

- 1 tbsp fish sauce

- Handful fresh coriander, finely chopped

- Lime wedges for squeezing

- Heat the vegetable oil in a large, high-sided frying pan or wok over a medium-high heat. Stir in the curry paste and fry for 1 minute.

- Add the spring onions and stir-fry for 1-2 minutes to soften. Add the prawns and stir-fry until completely pink and cooked through.

- Add the rice, peas, coconut milk and fish sauce, then heat for 3-5 minutes until piping hot.

- Stir in the chopped coriander, then serve with lime wedges to squeeze over.