So this is just a mix-match of different Thai flavours, not really a red, green or yellow curry, but taking the bits I like and making my own curry. Its pretty easy stuff: marinade the prawns and tofu, create a base, and cook veggies, prawns, and tofu in coconut milk. Add noodles.
Get some raw and cleaned prawns in a bowl and marinade with: soya sauce, chillies, garlic, ginger, lime juice, lime zest and a paste mixture of: shallots, coriander, galangal, lemongrass, lime juice and chillies. Marinade for half an hour or so. Also marinade the tofu in a separate bowl with same mixture. I also added some chilli oil from a jar.
Regarding the paste mixture: the shallots are the base, but quantities of each element will depend on your taste. I (roughly) have in order of decreasing quantity: shallots, coriander, lemon grass, chillies, galangal, and lime zest. Blend all together with a little sesame oil and soya sauce – till its all mushy and smooth. (I think a Tom Kha paste would be the closest approximation… MSG (ugh) aside)
In my curry I had: straw mushrooms, water chestnuts, baby corn, and green onions. All of these I just cooked off in the coconut milk in the end.
Add some of the base mixture (shallots, coriander, galangal, lemongrass, lime juice and chillies) into a pan, cook off with a little soya sauce and then add in the coconut milk. Also add about half the volume of water. Let it simmer.
In the mean time, pre-grill your prawns and tofu a little. The prawns should not be cooked all the way through. Then add in the tofu and veggies (aside from green onions) to the coconut curry. Let it cook. Towards the end, add in rice noodles, prawns, and green onions. Let cook until noodles and prawns are done (two mins or so) and then top with coriander and serve.