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Slice the onion and red pepper. Heat the oil in a large frying pan and fry for 4–5 minutes until softened.
Add the garlic, finely grated ginger and red Thai curry paste. Fry for another minute, stirring everything together.
Pour in the coconut milk and add the brown sugar and soy sauce. Stir well and simmer gently for 8–10 minutes until creamy.
Add the prawns. If using raw prawns, cook for 3–4 minutes until pink and cooked through. If using cooked prawns, warm through for 1–2 minutes.
Stir through the lime juice and finish with fresh coriander and chilli, if using.
Serve with sticky rice.