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).

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

Zest and and cut the lime into wedges.

Trim and halve the green beans.

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

Once hot, add the garlic, red Thai style paste and sambal (add less if you'd prefer things milder). Fry until fragrant, 1 min.

Stir in the coconut milk, veg stock paste and water for the curry (see pantry for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Once thickened, stir in the prawns, green beans and sugar for the sauce (see pantry for amount). Cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.

When the rice is cooked, fluff it up with a fork.

Stir through the lime zest.

When everything's ready, share the zesty rice between your bowls.

Top with your ultimate red Thai style king prawn curry.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!