Not really as I cheat and use store-bought paste but in principle:
I individually place all the green prawns in the frying pan over a low heat - oh and I had garlic and butter in the pan at the start. When pan is full, I then turn them all over - that's as long as it takes to cook them. Then I pour in either the ready made sauce (which already has the coconut cream in or I have mixed the paste into the coconut cream). You don't want a lot, only enough to cover the prawns. I then continue cooking over a higher heat until the sauce starts to thicken more and begins bubbling. It should start to ever so slight brown at the edges of the pan. I then immediately remove to the iceberg lettuce cups. I always make more than I need as I love them as just a cold snack. The curry flavour becomes more mild but more intense - if that makes sense!
If you want to make the green curry paste from scratch, the Bite of Asia site is bound to have a recipe.
Too many restaurants, not enough time...