Red Thai Prawn Curry

While the rice is cooking, trim the carrot (no need to peel) then slice widthways into 1⁄2cm thick diagonal slices. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use the bottom of a frying pan to bash the lemongrass, then finely chop. Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and pepper along with a pinch of salt and a grind of black pepper. Cook until soft and slightly browned, 5 mins.

Add the garlic, ginger and lemongrass to the pan, along with the red Thai curry paste. TIP: Some like it hot, but if you're not one of them, go easy on the curry paste, it's got a kick! Stir together and cook for 1 minute, then pour in the coconut milk and water (see ingredients for amount). Add the remaining stock powder and stir to dissolve. Bring to the boil, then lower the heat and simmer for 4 mins.

After 4 mins, add the prawns. Stir so they are submerged in the curry, and simmer for 4 mins more. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Halve the lime and squeeze some juice into the pan. Taste and add more lime juice, salt and pepper if desired.