Prawns in Coconut Sauce

I'm not sure where this stands on the type of cuisine and what to pair it with. I did it with Mexican rice but on eating I feel like it would be an amazing prawn pasta sauce. Next time I would add cooked pasta at the end with the prawns. It definitely yields enough sauce to hold 400g pasta.

Ingredients

• 350g raw king prawns

• 2 tbsp vegetable oil divided

• 3 cloves garlic, 1 minced

• 1 tsp salt divided

• 1 tsp ground black pepper divided

• ½  onion, peeled and chopped

• 1 pepper, sliced

• ½ can diced tomatoes

• 0.5 tsp basil

• 1 tbsp coriander

• 1 can coconut milk

• 0.5 cups chicken stock

• 2 tbsp lime juice 

• 1 tsp ground ginger

• 1 tsp sweet paprika 

• 150g cream cheese, softened

Instructions

1. Place the prawns in a bowl with 1 tbsp of oil, 1 minced garlic clove, ½ tsp salt, and ½ tsp black pepper and toss to coat.

2. Heat a large pan over medium heat with 1 tbsp of vegetable oil.

3. Add the onion and pepper and cook for approximately 3 mins. 

4. Add 2 garlic cloves and cook for about 1 min.

5. Add the tomatoes, basil, and coriander and cook for about 2 mins.

6. Transfer the cooked vegetables to a blender and add the coconut milk, chicken stock, lime juice, ground ginger, paprika, salt and pepper and blend.

7. Add the remaining 1 tbsp of oil to the skillet and cook the prawns for 2 min each side until they start getting pink. Transfer to a plate or bowl.

8. Transfer blended mixture to the pan and bring to a boil.

9. Reduce to simmer and cook for about 5-10 mins to reduce.

10. Add the cream cheese and stir until melted and the sauce is creamy. 

11. Add the cooked prawns and toss to coat.