**Ingredients (for 3 people):**
– 500 grams of peeled shrimp
– 1 lemon (juice and zest)
– 2 minced garlic cloves
– 1 tablespoon of coconut oil (or olive oil)
– 1 medium onion, finely chopped
– 1 tablespoon of curry paste (red or yellow according to your taste)
– 400 ml coconut milk (about 1 3⁄4 cup)
– 1 teaspoon of freshly grated ginger
– 1 teaspoon turmeric powder
– Salt and pepper to taste
– 1 handful chopped fresh coriander (for garnish)
– Basmati or jasmine rice to go with
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**Instructions :**
**1. Preparing the prawns :**
1. Mix the peeled shrimp with the juice and zest of lemon. Let it marinate for 10 minutes.
**2. Bringing back the aromas :**
1. In a frying pan or wok, heat the coconut oil over medium heat.
2. Add the chopped onion and simmer until it becomes translucent. Add garlic and grated ginger, and stir for 1 min.
**3. Add spice and coconut milk :**
1. Add the curry batter and turmeric to the skillet. Mix well to coat the flavors.
2. Pour coconut milk and stir until you get a homogeneous sauce. Let simmer on low heat for 5 minutes.
**4. Cooking the prawns :**
1. Drain the marinated shrimp and add it to the sauce. Cook them over medium heat for 5-7 minutes, until nicely pink and tender.
2. Season with salt and black pepper to your liking.
**5. Serve :**
1. Serve the garlic prawns and coconut milk curry on a bed of hot rice.
2. Top with chopped fresh cilantro for a touch of coolness.
**Tip:** You can add vegetables like bell peppers, zucchini or spinach to enrich this dish.
Enjoy your meal! 🍤 🍛
