Devein prawns, leaving tails intact. Heat oil in a wok and stir-fry onion, garlic, ginger and chilli paste until onion is tender.
Add salt, coconut milk, lemongrass, sugar, lime rind and juice and simmer for 10 minutes until thickened slightly. (This can be done ahead of time – add extra chilli at this stage if not hot enough for your taste).
Just prior to serving, heat curry and add prawns and snow peas and simmer for 10 minutes or until beans are tender.
Add coriander and serve immediately with steamed rice, lime wedges and extra coriander.
Note: if sauce is too thick, add a little water.
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