Steps
- Start by peeling and deveining the Paradise Prawns. Rinse them under cold water, pat dry with paper towels, and set aside in a bowl.
- Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Once the oil is hot, add the finely chopped onion and sauté for 3-4 minutes until translucent and softened.
- Add the minced garlic, grated ginger, and sliced red chilli (if using) to the pan. Stir frequently and cook for 1-2 minutes until the mixture is fragrant, taking care not to burn the garlic.
- Sprinkle in the ground turmeric and stir well to coat the onion and spices. Cook for an additional minute to release the turmeric's aroma.
- Pour in the coconut milk, then scrape the seeds from the vanilla bean pod and add them to the pan along with the empty pod. Stir thoroughly to combine the flavours.
- Reduce the heat to low and allow the curry base to gently simmer for about 5 minutes, stirring occasionally to prevent sticking. This step lets the flavours infuse.
- Add the Paradise Prawns to the simmering curry base. Stir gently to coat the prawns in the sauce and cook for 3-5 minutes, or until the prawns turn pink and are fully cooked. Avoid overcooking to keep them tender.
- Remove the vanilla pod from the pan and discard it. Squeeze the juice of 1 lime into the curry and season with salt and pepper to taste. Stir to combine.
- Serve the curry hot over steamed rice, garnished with fresh coriander leaves for added flavour and a vibrant finish.
