In a deep based frying pan add 1tbsp of coconut milk along with 60g of a good quality Red Thai curry paste and mix together until the aromas are released, about 3mins.
Add some quartered mushrooms to the pan, stirring to coat the mushrooms with the paste.
Add 1tsp fish sauce, 1tbsp lime juice, 1tsp palm sugar and the rest of your can of coconut milk. Bring to a simmer and add your raw prawns, simmer for about 5mins or until the prawns are cooked through. Add a sprig of chopped spring onion for the last minute, keep the green part for garnish. Serve with boiled or sticky rice.