Fill and boil your kettle.Fill a saucepan with the boiling water and place on a high heat.Add 0.25 tsp of salt and stir in the long grain rice.Lower the heat to medium and cook the rice until tender, 10-12 mins.When cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid.

Meanwhile, trim the courgette and chop into 1cm chunks.Trim the carrot then slice into thin rounds (no need to peel!).Zest, then halve the lime.Roughly chop the coriander (stalks and all).Halve the chilli lengthways, deseed then finely chop.

Heat a splash of oil in a large frying pan on medium-high heat.Add the carrots and stir-fry until starting to soften, 2-3 mins.Add the courgette and stir-fry for another 2 mins.

Stir in the curry paste and half the chilli (add less if you don't like heat). Cook for 30 seconds.Mix in the coconut milk and add the prawns.Bring to a simmer, cover with a lid (or some foil), and cook for 3-4 mins.IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

Halve the lime and add a squeeze of the juice to your curry with half of the coriander.Season to taste with salt and pepper, add more lime juice if you like.

Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai curry.Finish with a sprinkling of coriander and remaining chilli.Enjoy!