Coconut prawns recipe

An unexpected resurrection of a recipe we haven't had for ages made for a delicious dinner tonight. We've brought an old notepad away with us, intending to use the remaining pages for shopping lists and the like, but the first pages contain handwritten recipes for meals that we enjoyed when we first got together all those years ago. Awww! I have no idea where Coconut prawns originated and I had to make a few minor changes to accommodate what was available in the Continente in Estremoz, so this is what we've actually just eaten.

Coconut prawns 

Ingredients:
olive oil
3 shallots
1 clove garlic
1 tsp ground ginger
1/2 tsp chilli powder
2 tsp ground coriander
pinch turmeric
salt and pepper
2 tsp lemon juice
stock cube
200ml coconut cream
prawns

Finely slice the shallots and garlic. Fry slowly in a saucepan in the olive oil until softened and beginning to brown. 
Add the ginger, chilli, coriander, turmeric, salt, pepper and lemon juice. Stir well to combine.
Add the coconut cream and crumble in the stock cube. (A fish or vegetable stock cube would probably be best but I only had beef or chicken so chose chicken.)
Increase the temperature and when the sauce begins to bubble add the prawns. (The smallest amount of prawns we could get was a 250g bag and this was too much. Probably about 150g would have been fine for the two of us.) Stir in well and continue cooking until the prawns are piping hot.
Serve with rice.

I've got a note written at the end of the original to say that the sauce also works well with lamb or as a vegetarian version with cauliflower, leek and courgette.