a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) One cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, trim the carrot (no need to peel), then slice into 1cm thick rounds.
b) Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
c) Zest the lime, then chop into wedges.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrots and stir-fry until starting to soften, 2 mins.
c) Add the courgette and stir-fry for 2 mins more.

a) Stir the green Thai style paste and a pinch of chilli flakes (careful, they're hot - add less if you don't like heat) into the veg and cook for 30 secs.
b) Mix in the coconut milk and vegetable stock paste until combined, then lower the heat.
c) Pop a lid on the pan (or cover with foil) and simmer until the veg is almost tender, 4-5 mins.
d) Remove the lid, bring to the boil, then stir in the prawns and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

a) Meanwhile, fluff up the rice with a fork and stir through the lime zest. Season to taste with salt and pepper.
b) Once the prawns are cooked, add a squeeze of lime juice to the curry and stir.
c) Taste and season with salt, pepper and more lime juice if needed.

a) When ready, spoon the zesty rice into your bowls and top with the prawn curry.
b) Sprinkle with more chilli flakes for those who'd like more heat.
c) Cut the remaining lime into wedges for squeezing over.
Enjoy!