Speedy Two-course Thai menu

Friends dropping by? Impress them with these fuss-free dishes.

Hands-on time 10min. Cooking time about 20min. Serves 4

for the yellow prawn curry

◆ 1 garlic clove

◆ ½ red chilli, optional

◆ 2.5cm (1in) piece fresh root ginger

◆ 2tbsp yellow curry paste

◆ 1 lemongrass stalk, bruised

◆ 2 banana shallots, finely sliced

◆ 2tbsp vegetable oil

◆ 250g (9oz) jasmine rice

◆ 400ml tin coconut milk

◆ 100ml (3½fl oz) hot vegetable stock

◆ 200g (7oz) green beans, halved

◆ 350g (12oz) jumbo raw peeled prawns

◆ 200g (7oz) sugar snap peas

◆ Large handful coriander leaves

◆ Thai crackers, to serve for the griddled pineapple with rum caramel pudding

◆ 450g (1lb) pineapple wedges

◆ 6tbsp ready-made caramel sauce

◆ 3tbsp rum

◆ 500ml tub coconut ice cream

◆ 1 lime, zested and cut into wedges

1 Grate the garlic, chilli (if using) and ginger into a high-sided frying pan or large saucepan. Add the curry paste, lemongrass stalk, shallots and oil. Stir well, heat to medium hot and fry for 5min, until the shallots begin to soften. Meanwhile, cook the rice according to pack instructions.

2 Once shallots are softened, reduce heat and pour over coconut milk and stock. Stir and bring to a gentle simmer. Add green beans and cook for 3min, add prawns for a further min and then sugar snaps for a final min. Simmer until prawns are just pink and the veg still has some bite. Serve sprinkled with coriander and Thai crackers.

3 For the pudding, heat a frying pan to a high heat, add the pineapple and cook for 1min on each side until charred. Remove from the heat, stir through the caramel and rum until combined. Set aside.

4 To serve pudding, divide ice cream among 4 plates. Serve with warm pineapple, sauce, lime zest and a squeeze of juice. PER SERVING (curry) 562cals, 24g protein, 24g fat (15g saturates), 60g carbs (6g total sugars), 4g fibre PER SERVING (pudding) 270cals, 1g protein, 8g fat (4g saturates), 41g carbs (34g total sugars), 2g fibre