Thai Stir-Fried Chilli Prawns with Coconut Rice

Wash the rice two or three times until the water runs clear, then drain. Add the rice to a lidded saucepan along with the coconut milk and a pinch of salt, and give it a good stir. Bring the mixture to a boil over a high heat (you might need to give it another stir as the coconut solids melt) then cover with a lid, reduce to the lowest heat and set the timer for 18 mins. When the time is up, turn off the heat and leave the lid on until ready to serve.

Finely mince the garlic and chilli (this dish is spicy so use half the specified amount for less heat). Heat a glug of vegetable oil in a large frying pan or wok set over a high heat. Add the garlic and chilli and stir fry for 20 seconds until fragrant. Add the prawns and fry for a further 1-2 mins. Add the nam prik pao paste, white sugar, fish sauce, oyster sauce and water. Stir fry for a minute until the sauce ingredients have combined and coated the prawns. Add the Thai basil leaves and a handful of spinach. Stir fry for a couple of minutes until wilted. If the sauce is too dry, add a splash more water.

To serve, divide the rice between plates and top with the prawns and sauce. Finish with a wedge of lime.