Yellow Curry Prawns

I needed to use the last of leaves of the basil plant, and decided to make a yellow curry with prawns instead of chicken (though it would work just as well). The prawns cook very fast, and would be very overcooked if left in when the potatoes are cooking, so I took them out and added them back at the end. If using chicken or pork, you can leave the meat in.

Yellow Curry Prawns
50 g of Mae Ploy (or other brand) Yellow Curry Paste
2 cups coconut milk, separated
15-20 medium prawns, shelled and deveined, tails intact
100 g of potatoes, cubed in small pieces
50 g of onion, diced
100 g of carrots, cubed in small pieces
1/2 cup water
handful of basil leaves

Stir-fry yellow curry paste with 1 cup of coconut milk, until dissolved, then add the additional 1 cup of coconut milk, and heat until boiling. Add the prawns, and continue cooking until done, about 3-4 minutes. Remove prawns and keep aside. Add potatoes, onion and carrots and the 1/2 cup water, and cook until the potato, carrots and onion soften, about fifteen minutes. Add back the prawns and the basil, and cook till heated and the basil leaves are soft