Lemongrass, coconut and turmeric curry of prawns

We make a fresh curry paste of coriander, garlic, turmeric and chilli. We cook it till aromatic and then flavour it with lemongrass, galangal and coconut milk before finishing with lime juice and a bit of additional heat with chilli sauce.

The idea is that you defrost and heat the curry and the prawns will cook only once, as the curry comes up to heat.  We just hate twice-cooked seafood!

Prawns, garlic, coriander, turmeric, chilli, rice bran oil, coconut milk, fish sauce, brown sugar, lemongrass, galangal, kaffir lime leaves, lime juice, sriracha (chilli sauce)

Add blanched green vegetables (snow peas, Chinese broccoli and/or baby spinach) if wished and serve with steamed jasmine or coconut rice, or noodles and lime cheeks for squeezing.