Coconut and green chilli prawns recipe
 400ml/14fl oz can coconut milk5-10 hot green chillies, sliced thickly1 tsp ground turmeric2 tbsp coriander leaves, finely chopped1 tsp freshly ground black pepper3 tbsp ground coriander1½ tsp ground cumin4 tbsp vegetable oil2 onions, finely sliced2 garlic cloves, cut into fine slivers1cm/½in ginger root, cut into small matchsticks1 lime, juice only1 tsp salt120ml/4fl oz water900g/2lb raw peeled king prawnsThai jasmine rice, cooked, to serve 400ml/14fl oz can coconut milk 5-10 hot green chillies, sliced thickly 1 tsp ground turmeric 2 tbsp coriander leaves, finely chopped 1 tsp freshly ground black pepper 3 tbsp ground coriander 1½ tsp ground cumin 4 tbsp vegetable oil 2 onions, finely sliced 2 garlic cloves, cut into fine slivers 1cm/½in ginger root, cut into small matchsticks 1 lime, juice only 1 tsp salt 120ml/4fl oz water 900g/2lb raw peeled king prawns Thai jasmine rice, cooked, to serve Method Open the coconut can without shaking it. Remove the cream at the top and set to one side.Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl.Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth.Add this mixture to the bowl of thinned coconut milk and stir.Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water.Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer.Cook until the prawns turn pink.Serve immediately with rice. Open the coconut can without shaking it. Open the coconut can without shaking it. Remove the cream at the top and set to one side. Remove the cream at the top and set to one side. Now add enough water to the can to fill it to the top again. Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl. Swill to combine and pour into a bowl. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Add this mixture to the bowl of thinned coconut milk and stir. Add this mixture to the bowl of thinned coconut milk and stir. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water. Pour in the seasoned thinned coconut milk, salt and water. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Add the prawns and reserved thick coconut cream. Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer. Stir to combine and return to a simmer. Cook until the prawns turn pink. Cook until the prawns turn pink. Serve immediately with rice. Serve immediately with rice.