By Keith Floyd
A colourful and appetising dish with bite-sized pieces of meat. Make the garnish as simple or elaborate as you like.
Heat the oil in a large frying pan or wok and Stir-fry the onions and garlic for 3–4 minutes, until golden. Stir in the caster sugar and red curry paste. (If using Tabasco, add this later.) Tip in the prawns and sliced meat, stir through and cook for 30 seconds or so. Push to one side of the pan, add a few more drops of oil, then pour in the eggs. Allow to set for a few seconds, then scramble t