To cook ahead miss out point 2 (so keep back one tbsp. of curry paste and the prawns) cool and put in the fridg. When ready to eat, heat a frying pan, complete stage 2, reheat the sauce and carry on from point 4.
This curry works really well with pork. Use pork fillet cut into fine strips.
When adding the prawns make sure you only just cook them through and then take them off the heat as they will continue cooking and you don’t want to overcook them.
This curry is not brilliant to freeze as you have cooked the prawns and by reheating the prawns tend to overcook and become rubbery. You could make the sauce as above and freeze it.
Adapted from a Mary Berry recipe.