Ultimate Red Thai Style King Prawn Curry

Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). 

Trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the soy sauce, half the lime juice and the sugar for the pickle (see pantry for amount). Season with pepper.

Toss the cucumber through the dressing, then set aside to pickle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and red Thai style paste. Cook until fragrant, 1 min.

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

While the curry sauce thickens, drain the prawns.

Once the curry sauce has thickened, stir in the prawns and mangetout. 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.

Add the remaining lime juice. Taste and season with salt and pepper if needed.

Crush the peanuts in the unopened sachet using a rolling pin.

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