Thai green prawn curry recipe
 This dish is called Leeli Kolmi Ni in Thailand. 2 tbsp oil1 onion, finely sliced6 garlic cloves, crushed4cm/1½in piece of fresh ginger, crushed2 hot green chillies, seeds removed, finely chopped½ tsp ground turmeric450ml/14fl oz can coconut milk4 green cardamom pods, lightly crushed4 cloves5-6 curry leaves (available from Asian grocers)2cm/¾in piece cinnamon stick2 tbsp chopped fresh coriander500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact 2 tbsp oil 1 onion, finely sliced 6 garlic cloves, crushed 4cm/1½in piece of fresh ginger, crushed 2 hot green chillies, seeds removed, finely chopped ½ tsp ground turmeric 450ml/14fl oz can coconut milk 4 green cardamom pods, lightly crushed 4 cloves 5-6 curry leaves (available from Asian grocers) 2cm/¾in piece cinnamon stick 2 tbsp chopped fresh coriander 500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact Method Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent.Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking).Serve with steamed jasmine rice and a fresh onion salad. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Serve with steamed jasmine rice and a fresh onion salad. Serve with steamed jasmine rice and a fresh onion salad.