Yellow Thai Style King Prawn Curry

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 1 cm thick.

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

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

Once hot, add the carrot and stir-fry until tender, 4-5 mins.

Lower the heat to medium. Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 1 min until fragrant.

Next, pour the coconut milk into the pan. Stir in the soy sauce, sugar and the water for the sauce (see pantry for both amounts).

Bring to the boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Meanwhile, drain the prawns.

Once the sauce has thickened, stir in the prawns. 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. Add a splash of water if it's a little too thick.

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

When the rice is cooked, fluff it up with a fork and stir through the lime zest. Cut any remaining lime into wedges.