Red Thai Prawn Curry

While the rice is cooking, peel the carrot and remove the top and bottom, then cut into ½cm thick diagonal slices. Halve, then remove the core from the red pepper and cut into 1cm slices. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a frying pan to bash the lemongrass. 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 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 pot 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. Remove the lemongrass.