a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once 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) Meanwhile, trim the courgette and chop into 1cm chunks.

b) Trim the carrot, then slice into thin rounds (no need to peel). 

c) Zest and halve the lime (see ingredients for amount).

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, 2-3 mins. 

c) Add the courgette and stir-fry for another 2 mins.

d) Meanwhile, drain the prawns.

a) Stir the red Thai style paste and half the chilli flakes (add less if you'd prefer things milder) into your pan. Cook for 30 secs. 

b) Mix in the coconut milk and bring to the boil.

c) Stir in the prawns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.

a) Add a squeeze of lime juice to your curry.

b) Season to taste with salt, pepper and more lime juice if you'd like.

a) Fluff up the rice with a fork, then stir through the lime zest.

b) Share your zesty rice between your bowls and top with the prawn curry.

c) Finish with a sprinkling of the remaining chilli flakes.

Enjoy!