Cook the rice according to the instructions on the package.
Halve the habanero pepper lengthwise, remove the seeds and slice the flesh into half rings. Slice the onion into thin wedges. Zest the peel of the lime. Squeeze the juice.
Heat the coconut oil in the wok. Stir-fry the curry paste, onion and half of the pepper on a high heat for 2 minutes. Add the coconut milk and bring to the boil. Add the prawns. Simmer the curry gently for about 4 minutes until the prawns turn pink. Season the curry with the lime zest and juice. Scatter with the rest of the habanero pepper. Serve the curry with the rice.
Tip: add mange tout or sugar snaps and sprinkle with fresh coriander and roughly chopped peanuts.
