Caribbean-Spiced Prawns & Coconut Sauce with Garlic Rice & Zesty Veggies

Instructions

1. • Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
2. • Meanwhile, cut carrot into thin sticks. Slice zucchini into thin half-moons. Drain sweetcorn. Zest lime to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Add sweetcorn and lime zest and cook until softened and fragrant, 3 minutes. • Transfer veggies to a bowl. Season to taste and cover to keep warm.
3. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook peeled prawns and 1/2 the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return pan to a medium-high heat with a drizzle of olive oil. Cook garlic and remaining Caribbean seasoning, stirring, until fragrant, 1 minute. Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Stir through a squeeze of lime juice. Remove from heat and season to taste. TIP: The spice blend will char in the pan, this adds to the flavour!
4. • Divide garlic rice and zesty veggies between bowls. Top with Caribbean-spiced prawns and coconut sauce. • Serve with any remaining lime wedges.