500 g (1 lb 2 oz) peeled and deveined (red) prawns
2 tbsp red curry paste
2 garlic cloves, peeled and minced
1 tsp freshly grated ginger
Juice from 1 lime
400 ml (14 fl oz) additive-free coconut milk
1 tbsp coconut oil
1 medium handful basil leaves
greens, to serve
Combine the prawns, red curry paste, garlic, ginger and lime juice in a large bowl. Cover and refrigerate for 1 hour.
Remove the prawns from the fridge. Heat coconut oil in a large frying pan over medium-high heat. Add the prawns and sauté for a couple of minutes. Pour in the coconut milk and basil and cook for a further minute.