Start with the curry paste: Add red chilli (as much as you want), ginger, garlic, coriander, salt, pepper, olive oil, sesame oil, fish sauce, soy sauce and tomato purée to a blender and blitz.
Empty the paste in to a frying pan, and fry off for 1 to 2 minutes. Tip in the fresh prawns and whatever veg you may want and then stir fry for 1 or 2 minutes further. Add fresh lime juice (I used a full lime) and then add a tin of coconut milk. Simmer until the veg is cooked.