Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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).

Meanwhile, halve, peel and thinly slice the red onion. 

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 1 cm thick.

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

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

Once hot, add the sliced carrot and onion and stir-fry until tender, 4-5 mins.

Lower the heat to medium. Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 1 min until fragrant.

Next, pour the coconut milk into the pan. Stir in the soy sauce and sugar for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

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

Once the sauce has thickened, stir in the prawns. Cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

Squeeze in some lime juice. Add a splash of water if it's a little too thick.

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

When the rice is cooked, fluff it up with a fork and stir through the lime zest. Cut any remaining lime into wedges.

Share the zesty rice between your serving bowls.

Spoon over the Thai king prawn curry. Serve with any remaining lime wedges to finish.

Enjoy!