Marinate prawns in salt, garlic paste and some turmeric. Keep aside. Prep the veggies. I didn’t have much time so roughly chopped anything that I found in the fridge. I used broccoli, zucchini, red-yellow-green peppers and onions.(You can add other vegetables like carrot, celery etc.)
I had made the Thai red curry paste at home earlier. You can mix birds eye chillies, garlic, galangal, lemongrass, roasted coriander and cumin powder, lime kafir, sesame oil and salt. Make a paste of these and store in the fridge since you are not using any preservatives. (You get ready made paste as well; I’ve never used them so can’t suggest the brand) You will need coconut milk and roasted peanuts which have been ground (Peanut butter is a good substitute as well)
In a pan, heat some oil, add two tbsp of the Thai red curry paste. Give a good stir, now add the coconut milk and stir gently with a tiny bit of patience. When the mixture starts thickening, add the prawns, followed by all the vegetables, roasted peanuts, fish sauce (optional) and some brown sugar plus salt to taste. Takes 10-15 minutes on medium flame. And you are done. Serve with steamed rice. Enjoy.
Please Note: If you want to make your own Thai curry paste; please go slow on the lime kafir because a little goes a long way.