Ultimate Red Thai Style King Prawn Curry

Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and and cut the lime into wedges.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the garlic, red Thai style paste and sambal (add less sambal if you don't like heat). Stir-fry until fragrant, 1 min. Stir in the coconut milk, vegetable stock paste and water for the curry (see ingredients for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Once thickened, stir in the prawns, sugar snap peas and sugar for the sauce (see ingredients for amount). Cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Squeeze in some lime juice. Taste and season with salt, pepper or more lime juice if needed.

When the rice is cooked, fluff up with a fork. Stir through the toasted coconut and lime zest.