Slit the red chillies, take out the seeds and pip. Soak the chillies in hot water for 15 minutes.
Step 2: Paste
In a blender, blend all the ingredients under ‘Red Curry paste’ to a fine paste adding some water if required. Since I didn't have coriander roots, I have used coriander stems. Also, I have used lime zest instead of kafir lime zest. We will only need half of the paste for this curry. You can store the remaining half in an air tight container in the fridge or freeze for a future use.
In a stock pot, add the coconut oil and half the curry paste. Keep the flame on medium. Cook the paste for 3-4 minutes, then add the coconut milk, brown sugar and salt. Let the coconut milk and the curry paste mix well. Bring the curry to a boil. Sauté every few seconds as you do not want the curry to stick to the bottom. This will take less than 5 minutes. Add the prawns and kafir lime leaves. The prawns will cook in less than 2 minutes. Garnish with basil leaves. Enjoy the curry with steamed rice.