Thai Green Curry with Prawns and Bellaverde Broccoli

1. Prepare the bellaverde® by trimming a little off the end of each spear. Place the rice in a sieve, rinse under with cold water, then cook in a medium pan of boiling water for 10 mins or until tender.
2. Whilst the rice cooks place the coconut milk, curry paste, fish sauce and sugar in a large frying pan or wok. Slowly bring to the boil, then add the bellaverde®, reduce the heat, cover and simmer for 3-4 mins or until just tender.
3. Stir in the spring onions, prawns and bamboo shoots and stir well. Bring the mixture back to the boil, then simmer for 2 mins, stirring occasionally until the prawns have turned pink. Stir in the lime zest and juice and coriander.
4. Drain the rice in a sieve and divide between four bowls, top with the prawn curry and serve.