Preparation Time 10 Minutes.

Cooking Time 15 Minutes.
2 tablespoons ground nut oil
1 teaspoon turmeric
150ml water
150ml coconut milk (can get this in a can)
Juice of 1 lime
2 teaspoons soft brown sugar
16 uncooked King Prawns � peeled and de veined
Freshly ground salt and pepper to taste
Spice Paste
2 red chillies deseeded and chopped
2 shallots chopped
1 lemon grass stalk chopped
2.5cm fresh root ginger chopped .25 teaspoon Thai shrimp paste.
4 spring onions sliced into thin strips
Thin slices of coconut **
1 Tablespoon desiccated coconut

**If you are using coconut milk from a can then this may not be possible so add a little more of the desiccated coconut Place the ingredients for the spice paste in a blender or spice mill and blend until you get a thick paste � alternatively use a mortar and pestle***

Heat the oil in the baking dish / wok and then add the paste and turmeric and cook over a gentle heat, stirring frequently for 3 minutes.

Add the water to the pan mixing well and simmer very gently for a further 3 minutes. Stir in the coconut milk, lime juice, sugar and season to taste and again simmer gently for 3 minutes.

Add the prawns to the curry and cook for 5 minutes or until the prawns turn pink and are cooked through. Test again for seasoning.

Transfer the curry to a warmed serving dish. Garnish with spring onions, coconut slices and desiccated coconut.