Step 1 Heat the oil in a deep frypan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and chilli and cook for a further minute, then add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add potatoes, coconut milk and 400ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
Step 2 Add prawns and cook for 2 minutes or until prawns are cooked through and potato is tender, then stir in fish sauce and lime juice. Remove from the heat and stir through basil and coriander.
Step 3 Serve the curry with rice and lime wedges to squeeze over.
Source: Delicious – August 2009, Page 94 – Recipe by Valli Little, Photography by Brett Stevens