Step 1

• Heat the oil in a wok or large frying pan and stir-fry the spring onion and ginger for 1 or 2 minutes.
• Add the red curry paste and stir-fry for another 1 or 2 minutes.
• Stir in the coconut milk, fish stock, lime leaves, and lemongrass
• Bring to a boil, reduce heat and let boil for 1 minute

Step 2

• Add the prawns and simmer until cooked through.
• Add the fish sauce, soy sauce, and chives.
• Serve the dish immediately accompanied by boiled jasmine rice mixed with cilantro.