Coconut and green chilli prawns

Step 1

Open the coconut can without shaking it.

Step 2

Remove the cream at the top and set to one side.

Step 3

Now add enough water to the can to fill it to the top again.

Step 4

Swill to combine and pour into a bowl.

Step 5

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.

Step 6

Add this mixture to the bowl of thinned coconut milk and stir.

Step 7

Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger.

Step 8

Stir fry for 6-7 minutes until brown at the edges.

Step 9

Pour in the seasoned thinned coconut milk, salt and water.

Step 10

Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.

Step 11

Add the prawns and reserved thick coconut cream.

Step 12

Stir to combine and return to a simmer.

Step 13

Cook until the prawns turn pink.

Step 14

Serve immediately with rice.