I make this ALL the time. You can make it with fresh chilli/lemongrass/ginger, but the 'cheat' ingrediants listed below can be kept in the fridge/cupboard for longer and are always on standby when I want to make it, as I always have king prawns in the freezer. It tastes just as good. The fresh coriander is a must.
This is a thin consistency curry - it is not meant to be thick and gloopy. I serve the curry in a bowl, on a plate with a pile of basmati rice to the side of the bowl.
250g peeled headless raw king prawns (you can use cooked ones)
150g baby button mushrooms
150ml coconut milk
150ml chicken stock
2 heaped teaspoons green Thai curry paste
1 heaped teaspoon ginger in oil
1 heaped teaspoon lemongrass in oil
1 teaspoon dried chilli flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander
Heat the oil in a wok or saucepan (medium to high heat)
Add the ginger, lemongrass, chilli flakes and cook for one minute
Add the curry paste and stir well, and cook for two minutes
Add the coconut milk, fish sauce and chicken stock and bring to a boil
Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes
Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
Stir in the coriander for the last minute of cooking