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).

While the rice cooks, halve the baby corn lengthways.

Halve the broccoli withways, then cut any thick stems lengthways.

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

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

Once hot, add the corn and broccoli. Stir-fry until starting to soften, 3-4 mins.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Once the veg has started to soften, lower the heat to medium.

Add the garlic, Thai green style paste and Thai style spice blend (add less if you'd prefer things milder). Stir-fry for 1 min. 

Stir in the coconut milk and vegetable stock paste, bring to the boil, then lower the heat to a simmer. 

Stir the prawns into the curry sauce and simmer until they're cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. Roughly chop the coriander (stalks and all).

Once the prawns are cooked, remove from the heat and squeeze in some lime juice. Season with salt and pepper. Add a splash of water if you feel it needs it. 

Share the rice between your bowls.

Spoon over your ultimate Thai green style king prawn curry. Garnish with the peanuts and coriander.

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy!