• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins then remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the courgette and chop into 1cm chunks. Trim the green beans then chop into thirds.
• Zest half a lime (per 2P) then chop in half.
• Roughly chop the coriander (stalks and all).
• Halve, deseed and finely chop the chilli.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the courgette and green beans.
• Fry until softened,  5-6 mins.

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the veg.

• Add the green Thai paste and half the chilli. You can use less chilli if you don't like spice—or more if you do.
• Cook until fragrant, 30 secs.
• Stir in the coconut milk and prawns.
• Lower the heat and simmer until prawns are cooked through, 3-4 mins. IMPORTANT: Wash hands after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Add a squeeze of lime juice to your curry.
• Stir through half the coriander.
• Season to taste with salt, pepper and lime juice.
• Mix the lime zest through the rice, fluffing it up as you go.

• Divide the rice between bowls and top with the fragrant prawn curry.
• Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.