Method

1. Heat the Cobram Estate Robust Extra Virgin Olive Oil in a pan over medium-high heat. Add the onion and cook for a few minutes until starting to brown.

2. Add the garlic, ginger and spices and cook for another few minutes.

3. Add the tomatoes, broccolini and chilli and simmer for 5 minutes.

4. Add the prawns and stir until starting to turn pink.

5. Add the coconut milk and simmer until prawns are completely cooked. You can add a pinch of salt to taste if you think it needs it.

6. Serve with rice and coriander leaves on the side.

Recipe thanks to the wonderful Melbourne Nutrition.