Prawn and Pineapple Coconut Curry with Caribbean Couscous - Ainsley Harriott

Ingredients

• 2 cm piece fresh root ginger, peeled and grated
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, minced or grated
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ¼ tsp chilli powder
• 200ml coconut milk
• 1 green chilli, finely sliced, plus extra to garnish
• 1 tsp salt
• 1 tsp brown sugar
• 10 chunks canned pineapple, cut into 1-2cm pieces
• 150g raw peeled deveined prawns
• small handful of fresh coriander
• 1 x packet Ainsley Harriott Caribbean Couscous