Easy Coconut and Prawn Curry

This simple recipe for coconut and prawn curry is ideal for a mid-week family meal. The addition of coconut milk imparts a velvety consistency to the dish, while the invigorating spices of turmeric and cumin stimulate the senses. Enhance the flavour with ample amounts of salt and pepper for an exceptional culinary experience.

• 400g prawns, peeled and deveined
• 1 tbsp lime juice
• 1 pinch cayenne pepper
• Salt & pepper
• ½ onion, thinly diced
• 1 small red bell pepper, thinly sliced
• 1 tsp fresh ginger, grated
• 3 cloves garlic
• 1 tsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• Salt
• 1 can (400ml) coconut milk
• 1/2 tbsp brown sugar
• 1 ½ tsp cornstarch + 1 ½ tsp water (optional, for thicker sauce)

For serving:

• Lime wedges
• Fresh coriander, chopped

• Place the prawns in a shallow dish and season with cayenne pepper, lime juice, salt and pepper. Marinade for 10 minutes.
• Heat a large skillet with a drizzle of oil over medium heat. Add the onions and cook until soft and translucent. Add in the bell peppers and cook for a couple of minutes. Add garlic, ginger, and all the spices. Stir well an cook for about 30 more seconds.
• Pour in the coconut milk and brown sugar.
• Bring to a simmer and then add in the prawns. Bring back to a simmer and cook for about 5 minutes until the prawns are pink and cooked through.
• If you want to thicken the sauce, mix cornstarch with water in a bowl, add to the sauce and cook another minute.
• Serve curry over basmati rice. Add some lime wedges and fresh coriander.