Ingredients

• 250 gm. large, uncooked prawns in their shell (you can make this dish with other seafood and fish)

• 1 tbsp. olive oil

• 1 medium onion, peeled and thinly sliced

• 2-3 large cloves of garlic, peeled and thinly sliced

• 1 inch piece of ginger peeled and thinly sliced

• 1 green chilli, thinly sliced (optional)

• 3 tsp. Thai yellow or red Curry Paste. I often use the ready-made one and it gives quite good results

• 50 gm. creamed coconut (you can buy it in bricks) broken into small pieces. You can use tinned creamed coconut to taste too.

• 2 thin slices of lemon

• 1 tbsp. lemon juice

• 1 tea cup water

• Salt to taste

Instructions

1. Prawns must have their intestines removed. You can make a slit along the convex edge of each prawn with a sharp knife. The dark vein that you see is the intestine. Just lift it out and discard. Shells should be left on. If you go to Chinese grocers, you can buy prawns in their skins, with intestines removed (de-veined).

2. Wash and drain prawns.

3. Heat oil in a pan and add onion, ginger and garlic. Fry until lightly brown.

4. Add curry paste and stir for a minute or two, until it mixes well with onions.

5. Add prawns and stir. They will quickly change colour to orange.

6. Add lemon, lemon juice, water and bring to boil.

7. Add creamed coconut and stir until it dissolves completely.

8. Taste salt (curry paste has some salt in it) and add more only if required. If not hot enough for you, add a little more curry paste.

9. Garnish with fresh coriander leave sand serve hot with plain boiled rice.

Notes

• Prawns must not be overcooked. They are done when they change colour to orange.

• If using ready cokoked (orange) prawns, keep boiling to minimum.