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).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Zest and and cut the lime into wedges.

Peel and grate the garlic (or use a garlic press). 

Drain the prawns.

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

Once hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.

Stir in the garlic and red Thai style paste. Cook until fragrant, 1 min.

Mix in the coconut milk, sambal, veg stock paste, 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.

Once the curry sauce has thickened, stir in the prawns and mangetout. 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 a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.

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 and sprinkle over the crushed peanuts to finish.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!