Heat a large wide pan and dry-fry the curry paste for 4-5 mins.
Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked.
Turn off the heat and stir in the prawns, and chilli. Cover the pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
Recipe from Good Food magazine
2 tbsp korma curry paste (Patak's is good)
1 tbsp chopped chives
300g basmati rice, rinsed and drained
700ml chicken stock made from a cube
150g pack cooked peeled shrimp, defrosted if frozen
1 red chilli, sliced into rings
handful coriander leaves, chopped
lemon wedges, to serve