Make the green seasoning by washing the spring onions and herbs, then roughly chopping all the ingredients (except the lime). Transfer everything to a blender and add the oil. Blitz to form a rough paste – if it’s too thick, add a little water. Squeeze in the lime juice to finish. Set aside.

Check the prawns and remove any veins that are still intact. Finely dice the peppers. Add both to a bowl with the green seasoning, curry powder and a pinch of salt. Leave to marinate at room temperature for at least 20 mins.

For the curry, dice the onion, slice the chilli, mince the garlic, slice the peppers, halve the cherry tomatoes and slice the spring onions. Set aside.

Heat the coconut oil in a frying pan set over a medium-high heat. Add the diced onion and fry until slightly brown. Add the scotch bonnet and garlic and continue to fry before adding the spring onions. Reduce the heat to medium.

Mix the curry powder with the water. Add the curry mixture to the pan with the thyme and allow to reduce by half while stirring. Add the tomatoes and peppers, then cook for about 5 mins before adding the coconut milk. Bring to the boil then reduce to a simmer.

Add the prawns to the curry and cook until they turn from grey to pink. Stir in 1 tbsp green seasoning to finish.

Serve with our coconut turmeric rice, some fresh coriander leaves and a lime wedge.