Shrimp in coconut milk

Ingredients for 4 servings:

• 500 g prawn(s) (giant prawns)
• 1 onion(s)
• 2 cloves garlic
• 2 chili peppers, red or green
• 2 tbsp oil (peanut oil)
• 1 tsp ginger, grated
• 1 tsp turmeric
• 1 tsp curry
• 250 ml coconut milk
• Salt
• 1 lemon(s), sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the prawns and remove their shells. Finely chop the onions and crush the garlic. Wash the chili, halve them, remove the seeds, and roughly chop them. Heat the oil in a large pan (or wok). Fry the onions, garlic, and ginger until translucent. Add the chili, turmeric, and curry powder and fry for 1 minute. Add the prawns and sauté for about 3 minutes (until the color changes). Pour in the coconut milk and season with salt. Simmer the prawns over low heat for 3 to 5 minutes, stirring constantly, until the liquid thickens slightly. Serve the prawns with the sauce, top with the lemon slices, and serve with rice (basmati rice is best). You can also make your own coconut milk. To do this, cover 120-150g of unsweetened desiccated coconut in 0.25 liters of water, milk, or coconut water (or a mixture of the two) and cook for 30 minutes, then drain well on a fine cloth. Then gather the corners of the cloth and twist the cloth to squeeze the liquid out of the desiccated coconut. After a while, a creamy layer will settle on the surface of the milk, which you can stir back into the milk or scoop out with a spoon for another use.