Instructions

1. 1

   Dice the onion, finely grate the garlic and ginger, and cut the peppers into strips. Pat the prawns dry.

2. 2

   Heat the oil in a deep pan and cook the onion until soft. Add the garlic, ginger and curry paste and fry for 1 minute until fragrant.

3. 3

   Add the peppers, sauté briefly, then pour in the coconut milk and simmer gently for 8 minutes.

4. 4

   Add the prawns and cook for 4 minutes until pink and firm. Season with fish sauce and lime juice.

5. 5

   Scatter with fresh coriander and serve with rice.