Coconut-Lime Shrimp

Or prawns, if you're British. Pictutres do not do it justice but this is a delicious, creamy, 'almost' curry. Thai style flavours without the faff of a paste etc, so super quick and easy.

Ingredients

• 2 tbsp sesame oil

• 2 shallots, diced

• 2 jalapeños, minced

• 1¼ tsp sea salt, plus more to taste

• 2 tbsp minced ginger

• 2 large garlic cloves, minced

• 1 tin coconut milk

• 1/4 cup coriander leaves, finely chopped

• 500g large prawns

• 1 freshly grated lime zest

• 1 tbsp fresh lime juice

• 4 kaffir lime leaves

• 1 tsp light brown sugar

• 1 tsp fish sauce

Method

1. Heat sesame oil in a large pan over medium heat.

2. Stir in shallots, jalapeño and a large pinch of salt and cook until starting to brown, about 6 mins.

3. Stir in ginger and garlic and cook until fragrant, about 1 min.

4. Stir in coconut milk, chopped coriander and 1¼ tsp salt.

5. Bring to a simmer and cook for 2 mins to blend the flavours.

6. Stir in prawns, lime zest, lime juice, kaffir lime leaves, sugar and fish sauce.

7. Continue to simmer until prawns are pink and cooked through, about 5 mins.