1 green chilli, halved, deseeded and sliced at an angle
600 grams king prawns, raw, peeled
Handful chopped coriander
Juice 1 lime
Steps
Fry onions in a pan until soft and slightly golden. Add the grind lemongrass and ginger, kaffir lime leaves, turmeric and ground coriander. Mix well to combine all the flavours.
Add the chillies and tomatoes and continue to cook and stir with a splash of water for about 5 minutes. Season with fish sauce and black pepper.
Pour over a can of coconut milk, mix well and bring to a gentle boil. Once it is bubbling away, add all the prawns and stir together for about 4 - 5 minutes or until they become pink and cooked.
Serve with chopped coriander and a squeeze of lime.