Boil water in sauce pan and add basmati rice

Prepare veggies- cut ends from carrot and courgette. Rough hop coriander. Zest and halve Lime

Fry carrot for 2 mins then add courgette and continue to fry

Add Thai green curry paste and garnish and cook stiring

Stir in the coconut milk and ensure paste has dissolved. Lower the heat and Place a lid on. Simmer until the carrot and courgette are tender.

Stir in prawns for the last 3 -4 minutes

Add lime zest to rice and season with salt and Pepper. Add a squeeze of lime to curry.

Serve