Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (about 1 tablespoon)
  • 1 tablespoon (15 g) curry powder
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) turmeric
  • 1 can (14 oz/400 ml) coconut milk
  • 1 lime, juiced
  • Salt, to taste
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Sauté onion until translucent, about 3-4 minutes.
  3. Add garlic and ginger; cook until fragrant, about 1 minute.
  4. Stir in curry powder, cumin, and turmeric; cook for 1 minute.
  5. Pour in coconut milk, stirring to combine; bring to a gentle simmer.
  6. Add prawns and cook until they turn pink and opaque, about 5-7 minutes.
  7. Squeeze lime juice and season with salt to taste.
  8. Garnish with cilantro and serve hot.