Prawns / Shrimp in Creamy Coconut Curry Sauce!

Prawns in yummy Creamy Coconut Curry Sauce! Easy to make.

In two tablespoon of peanut oil fry of some thinly sliced onions (2 medium onions) over moderate heat until soft (not browned) add in one large grated carrot and greens of choice - I used thinly sliced silverbeet (about 2 cups full) .  Add one tablespoon of favorite curry powder (I use Clive of India) and stir for couple of minutes to release flavours (don't burn).  Pour in one tin cream of coconut and 1/2 cup chicken stock (can use stock powder or cubes) stir through until combined add in good amount (depends on size) of green prawns and stir until pink (eat one to test doneness).  

Don't overcook - as will continue to cook in hot curry sauce even off the heat.  Prawns should have a crunchy bite, be juicy and tast of the sea!  If prawns are overcooked they are terrible and rubbery without much taste.