Keralan-style prawn & mango curry

Cook the rice according to pack instructions. Drain, return to the pan and cover to keep hot. Meanwhile, in a medium saucepan, heat the oil over a medium-high heat. Once hot, add the beans and chilli; cook for 3-4 minutes or until starting to char. Stir in the curry paste for 2 minutes, then add the mango with 100ml water. Cook for 5 minutes more or until the mango is softening, then stir in the coconut cream, sugar and salt.

Add the prawns and cook for 4 minutes or until pink, opaque and cooked through; stir through 1⁄2 of the chopped coriander. Divide the rice and curry between two bowls, then scatter over the remaining coriander.