Red pepper prawns with basmati rice

This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens

2 tbsp coconut milk
55g Thai green curry paste
155g raw peeled king prawns
4 spring onions, sliced
2 tbsp coconut oil
1 medium pak choi, quartered
1 small red pepper, chopped
200g microwave basmati rice, warmed
150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.
Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.
When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.