Ingredients
- 450g large, raw, peeled prawn
- 75ml lime juice
- 3 garlic cloves, finely chopped
- 3 tbsp coconut oil
- 4 spring onions, chopped
- 1 onion, sliced into half moons
- 1 red pepper, thinly sliced
- 1 tsp chilli flakes
- 2 tsp paprika
- 3 plum tomatoes, deseeded and chopped
- 400ml coconut milk
- 2 tbsp chopped coriander
- steamed rice, to serve
Method
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Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
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Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
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Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.