- One tablespoon of olive oil is heated on medium-high heat in a big skillet.
- Add paprika, salt and pepper to prawns to season them.
- When the prawns are pink and fully cooked, add them to the heated oil and cook for one to two minutes on each side.
- Take out of the skillet and place the prawns aside.
After cleaning, reposition the skillet to medium-high heat and pour in the remaining olive oil. - Add the onions to the hot oil and sauté for 3 minutes, or until they become tender.
- Add the ginger, garlic, and basil and simmer, stirring, for 20 seconds, or until fragrant.
- Cook the diced tomatoes for three minutes, or until they are slightly tender.
- After adding the coconut milk, boil for five minutes while stirring.
- When the prawns are well heated, add them to the coconut milk and cook for an additional minute.
- Take off the heat.
- Drizzle the prawns with lime juice.
- Add basil and cilantro as garnish.
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