Get the ingredients together (the glass in the background isn't an ingredient - it's my Summer cooking companion - iced white wine with sparkling water :-) )

Wash, peel and cut finely the onion and garlic cloves. Fry the spices over a low heat for a couple of minutes to release their flavours. Be very careful not to overdo it. Heating encourages the flavours to merge, over-heating burns them.

Add the onion and garlic and fry over a moderate heat for a couple of minutes, stirring all the time.

Lower the heat to minimum, cover the pan and leave for 10 minutes.

Add the prawns, stir for a minute or so over a moderate heat....

... and add the coconut milk. Stir well and cover again for another 5 minutes over a low heat.

Remove the lid and take out the prawns. If you overcook them they will become leathery. Put the heat on moderate and let the sauce bubble and thicken.

Fill a large pan with water and a pinch of salt and when it starts to boil add the noodles. They will only need to cook for about 4 minutes. As soon as they are done, drain into a seive and hold under cold running water for a few seconds.

Try the sauce and add salt if you need to. Add the prawns to the pan, stir for a couple of minutes

Serve the rice noodles in warm bowls. Add the curry and sprinkle the shredded fresh coriander on top. Enjoy!!