2 (400 g) cans coconut milk 2 tablespoons Thai red curry paste 1 tablespoon fish sauce (15ml) 1 fresh long red chili, finely chopped 24 large prawns, raw, peeled and deveined Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally. Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked. Serve with hot jasmine rice.