2 In a sauce pan over medium-high heat, melt 1 tbsp. of butter and saute onions, green onion batons, carrots and julienned red bell peppers. Season with S&P. Once you have some color on your vegetables, add in a tsp. of minced garlic and ginger with a half tsp. of red pepper flakes. Next, add the green curry paste to the vegetables and saute for a few minutes to break it down. Once the curry has been partially incorporated, add in the coconut milk and heavy cream and reduce by half, stirring occasionally. Lower your heat to let the liquids gently simmer. While waiting for your sauce to reduce, in a large saute pan over medium-high heat, melt 1 tbsp. of butter and begin to saute your prawns or shrimp with the remaining minced garlic, ginger and red pepper flakes. Season with S&P. Do not over cook your shellfish, they will cook relatively fast and become chewy. Once you have achieved a bright orange color with slight translucency, remove the prawns from the heat completely and reserve on a covered plate to keep warm. Once he curry sauce has reduced, turn of your heat and gently stir in the remaining butter to thicken and enrich the sauce. Immediately plate your sauce for each serving with equal amounts of vegetables and place the rested prawns or shrimp on top. Garnish with the sliced green onions, diced red bell peppers, sesame seeds and cilantro.