Wash and devein prawns or shrimp.
Pat dry and transfer to a bowl.
Season prawns with sea salt and black ground pepper.
Add minced garlic, grated ginger, cayenne pepper, soju and mountain dew or sprite and parsley flakes or malunggay (moringa) flakes.
Toss gently to mix.
Make sure that prawns are evenly coated with marinade, let sit for 10-20 minutes.
While prawns are marinating.
Prepare ingredients for curry sauce.
Heat saute pan on high heat.
Add coconut oil.
Add prawns to the pan, reserve the liquid or juices for later.
Saute for a few seconds.
Add red curry paste and coconut milk.
Stir and mash the paste until it is evenly mixed and lump-free.
Add green chilies and red chili pepper flakes, if using.
Bring mixture to a boil then lower heat to simmer for about 1-2 minutes.
Check seasoning and adjust to your liking.
Add more coconut milk if it's salty.
Serve with steamed rice. Enjoy!