COCONUT CHILLI PRAWNS

3 teaspoons sunflower oil
1” piece fresh root ginger, peeled and grated
3 garlic cloves, crushed
2 table spoons medium curry paste
1lb raw tiger prawns, peeled
2oz creamed coconut, chopped
5 fl.oz hot water
2 tablespoons fresh coriander, chopped
2 red chillies, seeded and finely chopped
2 spring onions, trimmed and thinly sliced.

Heat the oil in a large frying pan and add the garlic and ginger and fry for 30 seconds. Add the curry paste and fry for a further 2 minutes until it looks as if it is splitting away fro the oil.

Add the prawns to the pan and stir fry for 3 minutes until firm and pink. Add the creamed coconut and hot water and stir until coconut has melted. Simmer for 1 minute.

Mix the chilli with the coriander and spring onions. Stir into prawns for 1 minute to heat through and serve immediately