Serves 3-4
Prep: 30 min
Cook: 10 min
Ingredients
2 pointed red peppers
250g mange tout
125g/bunch spring onions
2 red bird’s-eye chillies
25g ginger
1 garlic clove
2 tbsp vegetable oil
200ml carton coconut cream
250g steamed basmati rice
240g large king prawns
2 limes
Method
Heat the oven to 200C/gas mark 6. Lay the peppers on a small roasting tin and cook for 15 min, turn and cook for a further 5 min. Transfer to a plate and cover with clingfilm. Leave for 10 min, tear off the skin, scrape away the seeds and slice into strips. Meanwhile, halve the mange tout lengthways, rinse and shake dry. Trim and slice the spring onions on the slant. Peel the ginger and slice into thin