• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the shallot.
• Trim the green beans then chop into thirds.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the coriander (stalks and all).

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
• Once the prawns are cooked, add the shallot and cook until softened, stirring frequently, 3-4 mins.

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before adding the shallot.

• Add the garlic and curry powder and stir to coat the prawns. Cook for 1 min.
• Pour in 100ml water (per 2P) along with the stock. 
• Add the green beans, bring to the boil, then reduce the heat to medium.
• Cover the pan with a lid or some foil.
• Simmer until the green beans are tender, 5-7 mins.

• Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and chutney. 
• Bring to the boil, then remove the pan from the heat. 
• Stir through half the coriander.
• Taste and season with salt and pepper if desired.

• Fluff up the rice with a fork and divide between bowls.
• Top with the prawn curry.
• Finish with a sprinkling of the remaining coriander.