1 clove garlic
1 tsp ground ginger
1/2 tsp chilli powder
2 tsp ground coriander
salt and pepper
2 tsp lemon juice
200ml coconut cream
Finely slice the shallots and garlic. Fry slowly in a saucepan in the olive oil until softened and beginning to brown.
Add the ginger, chilli, coriander, turmeric, salt, pepper and lemon juice. Stir well to combine.
Add the coconut cream and crumble in the stock cube. (A fish or vegetable stock cube would probably be best but I only had beef or chicken so chose chicken.)
Increase the temperature and when the sauce begins to bubble add the prawns. (The smallest amount of prawns we could get was a 250g bag and this was too much. Probably about 150g would have been fine for the two of us.) Stir in well and continue cooking until the prawns are piping hot.
Serve with rice.
I've got a note written at the end of the original to say that the sauce also works well with lamb or as a vegetarian version with cauliflower, leek and courgette.