Red prawn curry
For the curry paste
To make the curry paste, put all the ingredients into a blender or food processor, and purée to a smooth paste, adding a little water if necessary. Transfer to a bowl and reserve.
Heat a wok or frying pan over a medium heat. Add the oil and heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and cook for a further minute. Add half of the coconut milk, the fish sauce and the sugar. Stir well. The mixture should thicken slightly.
Add the prawns and simmer for 3–4 minutes until they turn pink. Add the remaining coconut milk, the lime leaves and the chilli. Cook for a further 2–3 minutes until the prawns are just tender.
Add the basil leaves, stir until wilted and transfer the contents of the wok or pan to a large serving dish. Garnish with the extra basil, and serve immediately.