Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and and cut the lime into wedges.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the garlic, red Thai style paste and sambal (add less sambal if you don't like heat). Stir-fry until fragrant, 1 min. Stir in the coconut milk, vegetable stock paste and water for the curry (see ingredients for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Once thickened, stir in the prawns, sugar snap peas and sugar for the sauce (see ingredients for amount). Cook for 3-4 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 or more lime juice if needed.

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

When everything is ready, share the zesty toasted coconut rice between your bowls. Top with your ultimate red Thai style king prawn curry and finish with a sprinkling of coriander. Serve with any remaining lime wedges alongside for squeezing over. Enjoy!