1.Cook curry paste in heated large deep frying pan, stirring, until fragrant.
2.Add prawns, peas, gai lan, sauce, coconut milk and the water to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 5 minutes or until prawns change colour and sauce thickens. Season to taste.
3.Serve curry sprinkled with thai basil.
4.Serve curry with steamed rice.
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