a) Boil a half-full kettle. 

b) Meanwhile, trim the carrot (no need to peel), then slice into rounds about 1cm thick. Trim the green beans, then cut into thirds.

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

d) 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) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the carrot and green beans and stir-fry until starting to soften, 4-5 mins.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Zest the lime, then cut into wedges (see ingredients for amount). Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

a) Add the garlic and Thai green style paste to the veg and stir-fry for 30 secs. 

b) Stir in the coconut milk and veg stock paste. Bring to the boil, then lower the heat and simmer until the veg is almost tender, 3-4 mins.

c) Next, stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) While the curry simmers, fluff up the rice with a fork and stir through the lime zest. 

b) Once the prawns are cooked, remove the pan from the heat and season with salt, pepper and a squeeze of lime juice. 

a) Share the rice out between your bowls and spoon over the prawn curry.

b) Serve any remaining lime wedges on the side for squeezing over.