This tasty home made, coconut prawn recipe is hot and spicy. The prawns are cooked in the perfect, flavorful combination of spices and my favorite coconut milk. The tender prawns absorb all the succulent flavors and it makes them, taste so delicious. This is a really easy dish to make and should only take about 45 minutes to prepare and cook.

Ingredients

• 3 fresh Red Chillies (Seeded and Chopped)
• 2 Shallots (Chopped)
• 1 Lemon Grass Stalk (Chopped)
• 3 Garlic Cloves (Chopped)
• 1 Teaspoon Turmeric (Ground)
• 1 Teaspoon Coriander (Ground)
• 1 Tablespoon Nut Oil (Ground)
• 2 Lime Leaves
• 1 Teaspoon Soft Brown sugar
• 2 Tomatoes (Peeled and Chopped)
• 9fl oz Coconut Milk
• 1-1⁄2lb Large Raw Prawns (Peeled and De-veined)
• Squeeze of Lemon Juice
• Salt

Method

Using a mortar and pestle, pound together the chillies, shallots, lemon grass, garlic, turmeric and coriander until the mixture forms a thick paste. Heat a saucepan until hot, add the oil and swirl it around. Then add the spice paste and stir-fry for about two minutes. Next pour in 9fl oz of water and add the lime leaves, sugar and tomatoes.

Simmer for 8–10 minutes, until most of the liquid has evaporated. Then add the coconut milk and prawns, and cook gently, stirring, for four minutes until the prawns are pink. Season with the lemon juice and salt and serve the coconut prawns and pasta.