a) Fill and boil your kettle, pour the boiling water into a saucepan on high heat. b) Add 1/4 tsp of salt and the basmati rice. c) Lower the heat to medium and cook the rice until tender, 10-12 mins. d) When cooked, drain in a sieve and return to the pan, off the heat with the lid on.

a) Meanwhile, trim the ends from the carrot and courgette. b) Slice the carrot into thin rounds (no need to peel). c) Chop the courgette into 1cm chunks. d) Trim and thinly slice the spring onion. e) Zest then chop the lime into wedges

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

a) Add the Thai curry paste and a pinch of chilli flakes (only add a pinch, they're hot!) and cook, stirring, for 30 seconds. b) Stir in the coconut milk and vegetable stock paste until everything is combined. c) Lower the heat and simmer with the lid on (or some foil) until the carrots and courgettes are almost tender, 4-5 mins. d) Stir in the prawns and cook for another 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Wash your hands after handling raw seafood.

a) Stir the lime zest into the rice and season to taste with salt and pepper. b) Add a squeeze of lime juice to your curry. c) Season to taste with salt and pepper, adding more lime juice if you like.

a) Serve the rice in bowls topped with the curry and a sprinkling of spring onion. b) Finish with another pinch of chilli flakes for anyone who likes things spicy. c) Top with the remaining lime wedges. Enjoy!

Step 4 MOD: a) If you've chosen to get extra prawns, just cook the recipe as instructed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.