Heat the vegetable oil in a large pan or wok over medium heat.

Add the minced garlic and chopped red chilli to the pan and stir-fry for a minute until fragrant. Add the lemongrass pieces and sliced red bell pepper to the pan and continue stir-frying for another minute.

Push the vegetables to one side of the pan and add the prawns. Cook the prawns for about 2-3 minutes on each side until they turn pink and opaque.

In a small bowl, mix together the coconut milk, fish sauce, lime juice, and brown sugar. Pour the mixture into the pan with the prawns and vegetables.

Simmer the prawns in the coconut milk mixture for 3-4 minutes until the flavours meld together and the sauce thickens slightly.

Remove the lemongrass pieces from the pan.

Garnish the Thai Coconut Prawns with fresh cilantro leaves.

Serve the prawns over steamed rice or noodles, spooning the flavourful sauce over the top.

For an extra burst of flavour, you can add additional Thai ingredients such as Thai basil, kaffir lime leaves, or galangal. Adjust the level of spiciness by adding more or less chilli according to your preference. Enjoy the aromatic and zesty flavours of this Thai-inspired dish that combines the sweetness of coconut milk with the heat of chilli and the freshness of herbs!