Yellow Thai Style Veggie Curry with King Prawns

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the bok choy, then separate the leaves. Quarter each leaf widthways into roughly 2cm chunks. Chop the baby corn into 2cm thick rounds. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large frying pan over medium-high heat. Stir-fry the pepper and baby corn until beginning to soften and colour, 4-5 mins. Stir in the yellow Thai style paste to coat and cook for 1 min. Add the bok choy along with the coconut milk and the water for the sauce (see ingredients for amount). Bring to the boil then turn the heat to medium-low.

Let the curry simmer until the baby corn is tender, 4-5 mins. When the cauliflower is ready, add it to the curry and stir through. Remove from the heat and stir in the soy sauce (see ingredients for amount, but feel free to add more or less to taste). Squeeze in some lime juice. Taste and add more salt, pepper and lime juice if needed. Fluff up the rice with a fork and stir in the lime zest and half the coriander.

Share the rice between your bowls and top with the curry. Finish with a sprinkle of the remaining coriander. Serve the remaining lime wedges alongside for squeezing over. Enjoy!