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To cook the curry: take two tablespoons of the thick coconut milk from the top of the tin and add it to a pan with the coconut oil, turn the heat to medium and allow the cream to boil for a minute and become oily.
Now turn the heat to medium-low and add the curry paste, fry slowly in the oily cream for 4 - 5 minutes, stirring regularly, until very slightly darkened and aromatic, and the oil rises to the surface.
Next add in your palm sugar and stir in to melt, cook for another minute before adding the fish sauce.
Cook for 30 more seconds before adding the stock, remaining thick coconut milk, plus 5 tablespoons of the thinner milk from the bottom of the can (discard the rest, or keep it for another recipe), the stock and torn lime leaves (if using).
Taste: the seasoning should be balanced - slightly sweet and a hint salty.
Now add the prawns and ginger julienne, and simmer very gently for 2 minutes stirring the prawns carefully through the sauce once or twice to ensure even cooking.
Once the prawns are cooked, fold through the sliced chili and the picked Thai basil leaves.
Simmer for 15 more seconds before turning off the heat and serving.
Eat with jasmine rice (and ideally with one or two other Thai dishes, to make a balanced Thai style meal).