a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim the green beans, then cut into thirds.

b)Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

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

d) Zest and cut the lime into wedges.

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

b) Once hot, add the green beans and courgette. Stir-fry until starting to char, 2-3 mins. 

c) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. 

d) Cook until tender, 4-5 mins.

a) Stir the red Thai style paste and Thai style spice mix (add less if you'd prefer things milder) into the pan. Cook for 30 secs. 

b) Add the coconut milk and sugar (see pantry for amount). Bring to the boil. Drain the prawns.

c) Stir in the prawns and cook for 5-6 mins. Remove from the heat and add a squeeze of lime juice. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.

a) Season to taste with salt, pepper and more lime juice if needed.

b) Add a splash of water if it's a little too think.

a) Fluff up the rice with a fork and stir through the lime zest.

b) Share your zesty rice between your bowls and top with the prawn curry.

c) Serve with any remaining lime wedges for squeezing over.