This salad is simple but really delicious. You can use any curry paste that is knocking about in the cupboard. I always seem to have a few spring onions and a piece of ginger in the fridge so this is a great way to use them up. I used frozen peas and prawns which makes this a brilliant knock together crowd pleaser. You can also eat it either warm or cold I ate mine cold and the flavours really developed.

Ingredients (serves 2)

• 4 spring onions, white parts mainly finely sliced
• 1 garlic clove, peeled and finely chopped
• 1 tbsp fresh ginger, peeled and finely chopped
• 2 generous tsp of curry paste (I had red Thai in the cupboard)
• 150g of basmati rice
• 250ml of coconut milk
• 80g Atlantic peeled prawns
• Handful of frozen peas
• 2 tbsp of coriander
• 12 pickled radish slices, optional
• Seasoning to taste
• Baby gem lettuce
• Roasted peanuts to garnish

Directions

1. Heat a drizzle of oil in a saucepan (I like groundnut) over a medium heat. Add the chopped spring onions, garlic and ginger. Cook for a couple of minutes until fragrant. Add the curry paste and rice, continue to cook off the paste and toast the rice for a further 3-4 minutes.
2. Pour in the coconut milk, bring to the boil then reduce to a simmer and leave for about 20 minutes until the rice has soaked up all the liquor and the rice is slightly tender.
3. Once the rice is cooked, stir through the prawns, peas, radish (if using) and coriander, taste and add seasoning if needed.
4. To serve, slice the lettuce and share between 2 serving plates, top with the prawn rice and sprinkle over the roasted peanuts. Enjoy.