Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 2 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 Thai bird's eye chilies, slit lengthwise
  • 1 tsp mustard seeds
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tbsp lime juice
  • 2 cups fresh cilantro leaves, chopped

Instructions:

  1. Pat the prawns completely dry with paper towels and season with sea salt and black pepper.
  2. Heat 1 tbsp of coconut oil in a large skillet over high heat. Sauté prawns in a single layer for 1 minute per side until pink and opaque. Remove prawns from the pan and set aside.
  3. Lower heat to medium and add the remaining 1 tbsp of coconut oil. Add mustard seeds and cook until they begin to pop.
  4. Stir in the diced onions and sauté for 4-5 minutes until translucent and soft.
  5. Add the minced garlic, grated ginger, and slit Thai chilies. Cook for 2 minutes until fragrant.
  6. Stir in the tomato paste, curry powder, ground turmeric, and garam masala, stirring for 1 minute to bloom the spices in the oil.
  7. Pour in the full-fat coconut milk and simmer gently until the sauce thickens and reaches a velvety consistency.
  8. Stir in the freshly squeezed lime juice and return the sautéed prawns to the pan, stirring briefly to heat through.
  9. Garnish with chopped fresh cilantro leaves and serve immediately.