- 400ml/14fl oz can coconut milk
- 5-10 hot green chillies, sliced thickly
- 1 tsp ground turmeric
- 2 tbsp coriander leaves, finely chopped
- 1 tsp freshly ground black pepper
- 3 tbsp ground coriander
- 1½ tsp ground cumin
- 4 tbsp vegetable oil
- 2 onions, finely sliced
- 2 garlic cloves, cut into fine slivers
- 1cm/½in ginger root, cut into small matchsticks
- 1 lime, juice only
- 1 tsp salt
- 120ml/4fl oz water
- 900g/2lb raw peeled king prawns
- Thai jasmine rice, cooked, to serve
- Open the coconut can without shaking it.
- Remove the cream at the top and set to one side.
- Now add enough water to the can to fill it to the top again.
- Swill to combine and pour into a bowl.
- Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth.
- Add this mixture to the bowl of thinned coconut milk and stir.
- Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger.
- Stir fry for 6-7 minutes until brown at the edges.
- Pour in the seasoned thinned coconut milk, salt and water.
- Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.
- Add the prawns and reserved thick coconut cream.
- Stir to combine and return to a simmer.
- Cook until the prawns turn pink.
- Serve immediately with rice.