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 and view the full Food safety at home video.