Method

1. On a medium hot saucepan add oil, then add ginger garlic paste and Thai green curry paste.
2. Sauté it for 5 minutes on low flame.
3. Then add sliced red chili and lemon grass.
4. Sauté further
5. Then add coconut milk (add extra coconut milk to make the curry mild) and water combine well.
6. Next add mangetout, basil and prawns cover and cook until it boils.
7. Add few drops of fish sauce give a quick stir and serve hot with some jasmine rice.