Lightly fry the king prawns in a little sesame oil and then remove them from the pan.
Peel the onion and cut into small pieces. Peel the carrot and cut into slices. Wash the peppers and cut into cubes. Also fry the onion in a little sesame oil until lightly translucent and then add the carrots and paprika. Fry briefly and add to the prawns in a bowl.
Wash the cabbage and cut into small strips. Then put it in the pan and fry it vigorously for a short time. Then add the prawns, bell pepper, carrot and onion pieces.
Deglaze with 150ml coconut milk and season with salt, curry and turmeric. Put on the lid and simmer for 10 minutes. At the end, if necessary, thicken with a little sauce thickener, as the Chinese cabbage still draws a little water when it is cooked. To taste.
It goes well with rice (120 grams for 2 people). It was garnished with a few dashes of balsamic lime cream.