Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). 

Trim the cucumber, then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine half the lime juice, half the soy sauce and the sugar for the pickle (see pantry for amount). Season with pepper.

Toss the cucumber through the dressing, then set aside to pickle.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and red Thai style paste. Cook until fragrant, 1 min.

Mix in the coconut milk, sambal, remaining soy sauce, sugar and water for the curry (see pantry for both amounts). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

While the curry sauce thickens, drain the prawns.

Once the curry sauce has thickened, stir in the prawns and pea pods. 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 in the middle.

Add the remaining lime juice. Taste and season with salt and pepper if needed.

While the curry finishes cooking, roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin.

When the rice is cooked, fluff it up with a fork. Stir through the lime zest.

Share the zesty rice between your bowls.

Top with your ultimate red Thai style king prawn curry. Sprinkle over the coriander and crushed peanuts to finish.

Serve with the smacked cucumber alongside.

Enjoy!