a) Trim the carrot (no need to peel), half lengthways then thinly slice widthways. b) Halve the red pepper, remove the core and seeds then slice thinly.

a) Heat a drizzle of oil in a large frying pan on high heat. b) Add the carrot and pepper along with a grind of pepper. Stir-fry for 4 mins.

a) Add the red curry paste. tTIP: Some like it hot, but if you're not one of them, go easy on the curry paste. It's got a kick! b) Stir together and cook for 1 minute, then pour in the coconut milk and water (see ingredients for amount). c) Add the vegetable stock and stir to dissolve. Bring to the boil, then lower the heat and simmer for 2 mins.

a) Meanwhile, cook the rice according to pack instructions. b) Roughly chop the coriander and halve the lime.

a) When the curry has cooked for 2 mins, add the prawns. Stir so they are submerged in the sauce and simmer for 4-5 mins more. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. b) Squeeze in some lime juice. Taste and add more lime juice if necessary.

a) Add the rice to bowls and serve with a generous portion of curry and a sprinkling of coriander.