Step 2

Heat the oil in a large skillet over medium heat. Add the onion, red and green peppers, Scotch bonnet (if using) and garlic. Stir for 5 minutes until the peppers are slightly softened.

Step 3

Add the remaining 1.5 tbsp curry powder and stir for 1 minute.

Step 4

Add the coconut milk, seasoned prawns, ketchup and thyme, ensuring the prawns are covered in the sauce. Bring to a simmer and cook for 5–6 minutes, flipping the prawns halfway, until fully cooked through. Season to taste.