Red Thai Style Prawn and Vegetable Gyoza Curry

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

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

c) Once hot, add the carrot and stir-fry until tender, 5-6 mins.

a) While the carrot fries, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges.

c) Stir in the garlic, young pea pods and Thai style spice mix. Fry for 1 min more.

a) Drain the prawns. Stir in the prawns, coconut milk, red Thai style paste, sugar (see pantry for amount) and soy sauce. 

b) Simmer until slightly thickened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) Once thickened, add a good squeeze of lime juice to the curry.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.