- Stir-fry yellow curry paste with oil over low heat until fragrant, add kaffir lime leaves.
- Slowly add coconut milk, potato, water, fish sauce and sugar. Stir well and bring to the boil. Add prawn meat, continue cooking over high heat.
- Add tomatoes to curry, simmer for a few minutes before adding red chilli and coriander leaves.
- Remove from heat. Serve with steamed Thai Moon Jasmine Rice.