What you’ll need…
• 300g peeled raw prawns
• 400g baby courgettes, sliced thickly
• 5 courgette flowers
• 1 medium shallot, finely chopped
• 1 medium tomato, deseeded and diced finely
• 4 garlic cloves, minced
• 1/4 tsp turmeric
• 150ml coconut milk
• 1/4 cup coriander, chopped roughly
• 2 spoons coconut oil
In a medium-sized pot, gently heat the coconut oil. Soften shallot on low heat until translucent, add garlic and turmeric. Add tomato; stir until a thick paste forms.
Pour coconut milk and simmer gently. Add courgette, cook on gentle heat for 2-3 minutes. Add prawns and courgette flowers, season, stir and cover with lid. Remove from heat when prawns have turned pink. Sprinkle with coriander. Serve with rice.