Coconut Prawn Curry

INGREDIENTS
1 tsp garlic, minced
3 tbsps onion, minced
¼ tsp ginger, grated
1 tbsp lemongrass, thinly sliced
3 tbsps cooking oil
¾ tsp curry powder
¼ tsp turmeric powder
½ kilo prawns, shelled and deveined, with tail on
1 cup coconut mily
2 tsps lemon juice
3 tbsps Jufran or UFC Sweet Chili Sauce
1 tbsp Datu Puti or Nelicom Fish Sauce
1 coconut, halved
1 pc finger chili
2 tbsps cilantro leaves
Salt and pepper

Procedure

1. Sauté garlic, onions, ginger, and lemongrass in cooking oil. Add curry powder and tumeric powder. When fragrant, add prawns and cook until they begin to change color. Take out the prawns and set aside.
2. Mix in the thick coconut milk, lemon juice, sweet chili sauce, and fish sauce. Simmer for several minutes, then add the prawns. Simmer for several minutes, then add the prawns. Simmer a little longer until prawns are cooked. Season with Salt and pepper.
3. Pour the prawn curry in the halved coconut shells and garnish with the chili and cilantro.