Ingredients:

  • 1 lb (450 g) large shrimp or prawns, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste
  • 1 can (13.5 oz or 400 ml) coconut cream
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the ingredients: Peel and devein the prawns if not already done. Mince the garlic and chop the cilantro.
  2. Sauté the prawns: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red chili flakes, sauté for 30 seconds until fragrant. Season the prawns with salt and black pepper, then add to the skillet. Sauté for 3-4 minutes, or until prawns are pink and opaque. Remove and set aside.
  3. Make the coconut sauce: In the same skillet, add coconut cream, stir in brown sugar, lime juice, and ground turmeric. Bring to a simmer, stirring occasionally for about 3 minutes.
  4. Combine and finish: Return the sautéed prawns to the skillet, mixing until they are well coated in the sauce. Cook for an additional 2 minutes, allowing flavors to meld.
  5. Serve: Garnish with chopped cilantro before serving.