Instructions:

Heat the vegetable oil in a large pan over medium heat. Once hot, add the red Thai curry paste and fry for about 1 minute until fragrant.

Pour in the coconut milk, stirring well to combine the curry paste evenly throughout. Bring the mixture to a gentle simmer.

Add the fish sauce and brown sugar, stirring until the sugar has dissolved. Taste and adjust seasoning if necessary.

Add the mixed vegetables to the pan and cook for about 3-4 minutes, until they're just tender but still crisp.

Finally, add the prawns to the pan and cook for an additional 2-3 minutes, or until the prawns are pink and opaque. Be careful not to overcook them.

Remove from heat and serve immediately, garnished with fresh coriander and lime wedges. Pair with steamed rice or noodles.

For a successful Thai prawn curry, ascertain that your prawns are fresh and avoid overcooking them to maintain their juiciness. Additionally, recipe discovery can help you find other delicious variations to try with this base recipe.

You can also customize the dish by adding other vegetables such as zucchini or carrots based on your preference.

Additionally, if you want to make it spicier, consider adding sliced red chilies or a dash of chili flakes.

Enjoy experimenting with this versatile recipe!