1.Bring a pan of water to the boil and add your rice, now heat a splash oil in a frying pan and fry your onion until it’s soft and slightly caramelised.

2.Now add the garlic, ginger and spices to the onions and give it a good stir, then add the tomato paste, coconut milk, vegetable stock and sugar snaps and give it a good stir then leave to Cook for 5/7 min.

3.Now add the prawns and continue to cook for 3/4 minutes.

4.Now drain your rice, and Serve with the curry, sprinkle over some fresh coriander and chopped almonds.

ENJOY