Step 1

Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.

Step 2

Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.

Step 3

Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.

Step 4

Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles, and lime wedges on the side.