Khao Pad Tom Yum Goong | Spicy Thai Prawn Fried Rice

Ideally, cook the jasmine rice the day before and let it cool in the fridge overnight – dry, cold rice is the secret to wonderfully fluffy, separate fried rice. Pat the prawns dry. Peel and finely chop the garlic and ginger. Remove the tough outer layers from the lemongrass and cut the tender inner stalk into paper-thin rings. Deseed the chillies and finely dice them. Wash the spring onions, finely chop the white parts, and slice the green parts into rings. Halve the cherry tomatoes. Wash the lime with hot water, finely grate some zest, and cut the fruit into wedges. In a small bowl, stir the red curry paste, fish sauce, and cane sugar until smooth.

Heat a wok or a large, deep frying pan over high heat. Add 1 tbsp of vegetable oil and sear the prawns for 1 to 2 minutes until they turn an appetizing pink colour all over and are cooked through. Immediately remove from the wok and set aside on a plate.

Heat the remaining vegetable oil in the wok. Add the chopped garlic, ginger, thin lemongrass rings, chopped chillies, and the white parts of the spring onions, and stir-fry briskly for about 45 seconds while stirring constantly until the delicate Tom Yum aromas become fragrant.