Thai Red Chicken Curry

500 gms chicken cut into pieces
2tbs Mai Ploy Red Curry paste
2 tins of coconut cream
200 gms prawn meat
Kaffir Lime leaves
Palm sugar
Fish Sauce
Thai basil

Heat one tin of coconut cream and add the curry paste
When dissolved add the chicken and cook 15 minutes
Then add lime leaf, fish sauce and palm sugar
Add prawn meat cook for 5 -7 mins
Finish by adding the second tin of coconut cream heat and serve

Serve on rice and garnish with the Thai basil or coriander