Ultimate Red Thai Style King Prawn Curry

Peel and grate the garlic (or use a garlic press).

Zest and and cut the lime into wedges.

Heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add the garlic, red Thai style paste and sambal (add less if you'd prefer things milder). Fry until fragrant, 1 min.

Stir in the coconut milk, veg stock paste and water for the curry (see pantry for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Once thickened, stir in the prawns, mangetout and sugar for the sauce (see pantry for amount). Cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.

When the rice is cooked, fluff it up with a fork.

Stir through the lime zest.