Prawns simmered in coconut milk with red curry paste, tamarind and Thai basil.
This one's already gluten free as written. Just check the label on your red curry paste and fish sauce, some brands add wheat-based thickeners.
Watch the prawns closely in step 5. Three minutes for small prawns, five for bigger ones. Pull them the second they're opaque, don't wait for "a bit longer just in case." If you fancy a change, swap half the prawns for squid, or just add a handful in alongside them.