Step 1

Heat oil in a wok over medium-high heat. Add curry paste, ginger and garlic, and stir-fry for 1-2 minutes until fragrant.

Step 2

Add chilli, onion, lemongrass, lime leaves, and half the basil and coriander, and stir-fry for 1 minute. Add sauces, stock and coconut cream, then bring to a simmer.

Step 3

Add prawns and cook over medium heat for 5 minutes. Remove from heat. Add juice and remaining basil and coriander. Serve with rice.