Ingredients:

1 tsp coconut oil

4 spring onions, whites and greens separated, chopped

1 tbsp thai red curry paste

2 cloves garlic, minced

1 lb prawns peeled and deveined

6 oz coconut milk

2 tsp fish sauce

1/4 cup fresh coriander chopped

juice of 1/2 a lime

salt to taste

Directions:

1. In a large nonstick pan heat oil on medium-high. Add spring onion whites and red curry paste and sauté one minute.

2. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and coriander. Squeeze over with lime.

Bon Appetit!