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 12-13 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) Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the green pepper chunks and stir-fry, 5-6 mins. Add the Thai green style paste and garlic. Stir-fry until fragrant, 30 secs. 

d) Once fragrant, stir in the coconut milk and veg stock paste.

e) Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

a) Meanwhile, halve the baby corn lengthways.

b) Drain the prawns, then stir them into the curry.

c) Bring to a boil, then lower the heat. Add the baby corn and simmer for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

a) Meanwhile, zest and halve the lime.

a) Once the prawns and baby corn are cooked and the sauce has thickened, stir in the mixed green veg and simmer until cooked, 2-3 mins. 

b) Remove from the heat and squeeze in some lime juice. Add a splash of water if it's a little thick. 

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style prawn curry.

c) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.

d) Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!