Coat a hot frying pan with a little oil and fry the garlic, ginger and onion until onion has wilted. Season with curry paste or powder, and fry for a further minute or two.
Chop half of the red capsicum finely. Add to the frying pan along with the tomatoes, and cook until tomatoes have totally broken down. Stir in the stock and creamed coconut and return to a boil. Taste and adjust seasoning if required and continue to simmer until sauce is slightly thickened.
Chop the remaining onion into large chunks and chop the second half of the red capsicum into strips. Fry these very briefly in a separate frypan (1-2 minutes only).
Add the onion mix to the main frypan and bring to the boil again. Turn off heat immediately and add the prawns.
Serve over rice and garnish with chopped fresh coriander.
Great dish! Accidentally used coconut milk instead of cream and still went amazingly. I used green curry paste. I found that this amount really only served two or three if the portions were small. - 24 Apr 2014