A basic red Thai curry using bought curry paste to save on time but you can bulk it up with red or yellow peppers, spring onions and snap peas. Try it with thin slices of beef or chicken instead of prawns. Serve with hot rice.
Pour coconut milk into a pot and warm slowly over low heat. Stir in red Thai curry paste and allow it to dissolve in the milk. Add diced chilli peppers and prawns. Slowly bring to a simmer over medium low heat, stirring frequently for 5-q0 minutes or until the prawns are cooked through. Don't be tempted to let it boil as this causes the coconut milk to separate sometimes.