• Rinse the rice to remove excess starch. 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 carrot then slice into ½ cm thick rounds (no need to peel).
• Zest half a lime (per 2P). Chop the lime in half.
• Roughly chop the coriander (stalks and all).
• Halve the chilli lengthways, deseed then finely chop.
• 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.
• Add the carrot and fry until starting to soften, 5-6 mins.
• Add the courgette and fry for 2 mins more.

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins.

• Stir in the Thai spice mix, red 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.
• Mix 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 more lime juice if you like.
• Mix the lime zest through the rice, fluffing it up as you go.

• Serve the rice in bowls topped with the prawn curry.
• Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.