Start by cooking the rice; combine the rice, boiling water and a little salt in a large saucepan. Bring to the boil over a moderate heat, then reduce the heat and cover with a lid. Simmer for 15-20 minutes until the rice is tender, then remove the pan from the heat and keep covered to one side.
Heat the vegetable oil in a large frying pan or wok over a medium heat until hot. Sweat the onion and garlic for 4-5 minutes, stirring frequently, until they start to soften. Add the curry paste to the dish and cook for a few minutes, stirring occasionally. Add the gammon to the dish and cook for 4-5 minutes, stirring occasionally.
Fluff the rice with a fork.
Add the cooked prawns and then the cooked rice to the pan and continue to cook, stirring really well, for 3-4 minutes until the rice and prawns are hot.
Season with lemon juice, salt and pepper. Remove from the heat and stir through the chopped coriander. Spoon into a metal serving dish and garnish with the red onion and a sprig of coriander leaves.
Cost per serving: £1.33
*Cost is correct at time of publishing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.