Photo: Ria Osborne
Place a wok or large, deep frying pan over a medium heat, add the curry paste and 2 tablespoons water and cook, stirring, for 2 minutes. Bash the lemongrass with a rolling pin to help release the flavours, then add to the pan along with the stock and lime leaf (or leaves) and bring to the boil. Reduce the heat and simmer for 5 minutes.
Next, add the coconut milk along with 1 tablespoon fish sauce and return to the boil. When boiling, add the prawns and mixed stir-fry veg, and simmer for about 5 minutes until tender and cooked through.
Stir in the lime juice and zest and the chopped coriander; taste and add a little more fish sauce if needed. Remove from the heat and ladle into bowls, discarding the lemongrass and lime leaf. Sprinkle over the coriander leaves and serve with lime wedges on the side and rice to spoon in.