My 'Kinda Red Thai' prawn curry

So this is one of those recipes that i threw together, and didn't follow any kind of set recipe or instructions and hoped for the best - hence the 'kinda thai' title as i used ingredients and flavours typically found in Thai curries. The husband thoroughly approved so I'm happy with that  


 For my Kinda Thai curry to serve 2 -3 people you will need 

200-250g cooked prawns
2 medium onions
1 tsp salt
2 tsp garlic paste
2 tsp ginger paste
100g red thai paste
2-3 lime kafir leaves
1 lemon grass stalk
2 tbsp tomato puree
1-1 1/2 tsp red chilli flakes 
1 tin coconut milk
300g pre cooked egg noodles

To garnish:
spring onions
bean sprouts
1-2 red chillies
ginger 
fresh coriander

• Start off by finely chopping the onions and saute in a little olive till lightly brown, then add in the salt, garlic paste & ginger paste.

• Add in the lemon grass stalk (i peeled off the first outer leaves, snapped the stalk in half then added)  and the kafir lime leaves, stir for a couple of minutes to let the flavours absorb, then add in the chilli flakes, red thai curry paste and the tomato puree. 
• Finally add in the cooked prawns, the coconut milk & enough water to just cover the prawns. 
• Leave to simmer for a few minutes on low heat then add in the egg noodles
•  Just before serving finely slice all the garnishes except for the beansprouts - i just snapped them in half, chop the coriander then sprinkle all the garnish over the curry and tuck in