Step 1

Heat the oil in a large pan or wok over medium heat.

Step 2

Add the grated garlic and ginger to the pan and sauté for a minute until fragrant.

Step 3

Add the green curry paste to the pan and stir-fry for another minute to release its flavours.

Step 4

Pour in the coconut milk, fish sauce, and sugar. Stir well and bring the mixture to a gentle simmer.

Step 5

Add the kaffir lime leaves and sliced peppers and courgette/zucchini to the pan. Let them cook for a few minutes until they start to soften.

Step 6

Add the prawns/shrimp to the pan and cook for a few minutes until they turn pink and opaque.

Step 7

Remove from the heat and stir in the lime zest and juice.

Step 8

Serve with rice or noodles topped with fresh coriander.