Add the oil to a large frying pan over a medium heat and fry the onions and pepper for 2 - 3 minutes until softened
Add the ginger and garlic and fry for a further minute
Add the curry paste and fry for 1 minte. This helps release te flavour
Pour in the coconut milk and stir into the paste and add the fish sauce
Add the prawns and sugar snap peas and simmer for 5 minutes until the prawns are cooked through
Stir in the juice of half the limes and serve with the coriander leaves sprinkled on the top.
Other vegetables that work well in this curry include mange tout, green beans or pak choi, carrots, green pepper. Substitute red onion, for spring onion. Finally, you could stir through some fresh spinach at the end for extra colour and nutrition. If you don't like coriander /cilantro, try basil leaves instead.
I think the best prawns to use in a curry are jumbo or king prawns. I use cooked frozen prawns as they are quick to use. Raw prawns will take longer to cook. Prawns are cooked when they are white or opaque with some pink. Translucent prawns are not cooked.
To defrost prawns quickly and safely put them in a bowl of cold water for 15 - 20 minutes.
Shop bought curry pastes all vary slightly in strength so start with the quantity stated in the recipe and increase if you need. Adding more coconut milk will make your curry milder.
You can use a full fat or a lighter coconut milk. A lighter version will have a runnier texture.
Store in the fridge for up to 2 days. It can also be frozen for up to 1 month. Coconut milk will still taste the same once it has been frozen, but the texture may be slightly grainy and not as smooth as before. It's still safe to eat. Heat the curry gently and stir well. Serve piping hot. Leftover rice can also be frozen.