Yellow Curry:

• To a large frying pan, add the oil and gently heat for a minute. Add the spices, fry for 1 minute and then add the onion, garlic, chilli and lemongrass.
• Gently fry for around 8-10 minutes until the onions are soft and golden.
• Add the coconut milk, season with salt and pepper, bring to a simmer and leave on a low heat for around 20 minutes, stirring occasionally.
• After 20 minutes, remove the lemongrass and blitz in a blender until silky smooth.
• Return to the pan, turn on a low heat a slowly stir through the spinach until wilted.

Turmeric Chilli King Prawns:

• Add the oil to a medium frying pan. Add the garlic and chilli and leave on the lowest heat setting for around 10-15 minutes to infuse.
• Lightly roll the prawns in turmeric powder and season with salt and pepper.
• When ready to fry, turn up the heat of the chilli, garlic oil frying pan. Once nice and hot, add the prawns and cook for 2 minutes on each until a deep golden colour.
• Remove from the heat straight away. Remember to save the garlic and chilli from the pan to garnish

Wild Rice:

• Add to pan of boiling water, around 300 ml Cook for around 12-15 minutes.