King prawns with coconut milk

The recipe comes from a friend of mine who has been working in the Asian restaurant industry for more than 20 years. I learnt a lot from him and I love the way he cooks. He always uses garlic, ginger, chili and onion as the basis for nearly each Asian dish and I think it's both healthy and tasty. The recipe is for a spicy yet delicate dish due to the coconut milk which balances the hot taste. 
King prawns are a very rich source of Omega 3 fatty acids which are essential for our health. Their intake can lower the risk of cancer, arthretis and heart disease. It's good to include them in our everyday diet- seafood like king prawns are one of the good sources.  

Ingredients for 2-3 persons:

- 400 g of king prawns (I used the frozen ones)
- 1 tablespoon of oil
- 1 can of coconut milk
- half of green, yellow, red peppers
- 200 g of French beans (in Poland yellow colour is available so I used it, it's seasonal)
- 3 cloves of garlic
- half of small onion
- around 3 cm of fresh ginger
- 1 small chili pepper
- half teaspoon of corriander seeds
- half teaspoon of sweet ground pepper
- \salt and pepper

Soak the prawns in cold water in a bowl. Set aside for a few minutes. 
In the meantime cut the peppers and chili into thin slices, cut off the endings of the French beans and cut them into halves. Set aside in a bowl or on a plate.
Chop onion, ginger and garlic. Place in a tiny bowl. Set aside.
When the prawns are softer peel the shells off leaving only the tails. Cut through each prawn's stomach and remove the vein. Clean them thoroughly in cold water and dry with a paper towel.
Pour the oil into the frying pan and when it's hot enough add the ingredients from the tiny bowl. Stir-fry for a few seconds and add the prawns, salt and pepper. Stir-fry again until they reach pinkish colour and are not raw any more. Don't fry them too long. Otherwise they might be too hard and dry. Add the peppers, French beans, chili, sweet pepper and corriander seed (previously crashed with a knife). Mix everything, cover with a lid and steam until the vegetables are softer but still little crunchy inside. At the end, add coconut milk and steam again until it almost boils. Don't boil it though, simmer for aprox. 1 min. The dish is spicy. You can add half chili insted of the entire one if you prefer it to be milder. Serve with brown rice.