Ingredients
1 tbsp sunflower oil
1 red pepper, deseeded, quartered and cut into diagonal strips
5 spring onions, whites roughly chopped, greens finely chopped
100g/4oz broccoli, cut into small florets
2 tbsp green curry paste
about 200g pack raw king prawns, thawed if frozen
250g pack pre-steamed coconut basmati rice (we used Tilda)
100g/4oz frozen peas
100g/4oz beansprouts
handful chopped basil
fish sauce, to taste
Method
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Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.
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Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.
