a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) 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. Roughly chop the coriander (stalks and all).
d) Halve the chilli lengthways, deseed then finely chop.

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

a) Stir in the red Thai style paste and half the chilli (add less if you don't like heat). Cook for 30 secs.
b) Mix in the coconut milk and add the prawns.
c) Bring to a simmer and cook for 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.

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

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