Making the rice:

1. Rinse the rice thoroughly with cold water until the water runs clean, then drain well.
2. Combine the coconut cream, Thai red curry paste, kaffir lime leaves, water and salt in a medium saucepan over high medium-heat, stirring to combine. Bring the mixture to a simmer.
3. Stir in the rinsed rice and bring back to a simmer. Cover, turn the heat down to low and cook for 12 minutes. Remove the saucepan from heat and let sit for a further 5 minutes, keeping the lid on.
4. Fluff the rice with a fork and transfer to a large baking dish to cool; spreading it out into a single layer will allow it to cool faster. Cool at least 30 mins or up to overnight.

Making the fried rice:

1. Boil the peas according to package instructions. Drain, set aside and allow to cool.
2. From this point onwards, the fried rice comes together very quickly, so it’s important you have all your ingredients prepped and ready to go.
3. Heat the coconut oil over high heat in a 31 cm wok. If you don’t have a wok, use a large sauté pan.
4. Add the prawns and stir-fry for 2 minutes.
5. Add the lemongrass, ginger and garlic and stir-fry for 1 minute.
6. Add the sea salt, white pepper and palm sugar and toss to combine.
7. Add the cooled rice and peas. Stir-fry, tossing continually, until the rice and peas are heated through, around 2 to 4 mins – enjoy!