Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 to 2 Thai red chilies, sliced
  • 1 can coconut milk (13.5 oz / 400 ml)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1 teaspoon ground turmeric
  • Salt, to taste
  • 1 pound large prawns, peeled and deveined
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Chop the onion, garlic, ginger, and chilies. Peel and devein the prawns if not already done.
  2. Heat the vegetable oil over medium heat in a large skillet or wok. Sauté the onion until translucent, about 5 minutes.
  3. Add minced garlic, grated ginger, and sliced chilies; cook for another 2-3 minutes until fragrant.
  4. Stir in coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Mix well.
  5. Add the prawns to the sauce. Cook for 4-5 minutes, or until prawns turn pink and opaque. Stir occasionally.
  6. Season with salt to taste. Garnish with chopped cilantro before serving.