Coconut and green chilli prawns
- 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.