2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped (optional)
3 tablespoons mild curry paste (such as korma paste)
400 ml (14 fl oz) coconut milk
300 g (10 oz) raw or cooked peeled prawns
small bunch of coriander, roughly chopped
cooked long-grain or basmati rice, to serve
Melt the butter in a large frying pan and cook the onion and ginger, if using, for 7–8 minutes over a gentle heat so as not burn the butter, stirring occasionally, until the onion is soft.
Stir in the curry paste and cook, stirring, for a further 1–2 minutes to cook the spices. Stir in the coconut milk and bring to the boil. Reduce the heat, cover and simmer gently for 7–8 minutes.
If using raw prawns, stir them into the pan for the final 2–3 minutes of cooking – they should be cooked through and pink. Alternatively, stir through cooked prawns for the final minute until hot. Remove from the heat and scatter over the chopped coriander, then serve immediately, spooned over cooked rice.