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, drain the fish and pat dry with kitchen paper. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw fish.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Add the red Thai style paste and Thai style spice mix. Cook until fragrant, 1-2 mins.

a) Add the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) to the pan.

b) Stir to combine and bring to the boil.

a) Gently stir the prawns and fish pie mix into the curry sauce.

b) Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

c) Once cooked, add the spinach a handful at a time until wilted, then the peas.

d) Simmer until everything's piping hot, 1-2 mins.

a) When everything's ready, fluff up the rice with a fork.

b) Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the rice between your bowls.

b) Top with the fish and prawn curry.