Ingredients

• 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

Directions

• 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.