Boil water in large saucepan pan. Stir in half stock power and star anise. Pour in rice and cook

Whilst rice is cooking - prep veggies. Trim carott and slice widthways. Halve pepper and discard core and seeds. Slice into thin strips. Peel and Grate garlic. Peel and grate ginger. Bash lemon grass and finely chopped and roughly chop coriander.

Heat fry pan and add carott and Pepper. Cook until softened

Add garlic ginger and lemongrass to pan along with the red Thai curry paste. Taste and measure with your heart!
Pour in coconut milk and water. Add remaining stock powder and stir to dissolve. Bring to boil and simmer for 4 mins.

After simmering add prawns.add some lime juice.

Remove star anise from rice and fluff up with a fork. Serve in bowls with curry on top with sprinkling of coriander