Bring a large pot of salted water to boil over high heat. Add linguine or spaghetti and cook until just al dente, about 8–10 minutes. Reserve about 1 cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil and optional butter over medium heat. Add 4 minced garlic cloves, 1 teaspoon of grated ginger, and the finely sliced red chili. Sauté for about 1 minute until fragrant.

Add the 300 grams of peeled and deveined raw prawns, 1 teaspoon of curry powder, and ½ teaspoon of turmeric into the skillet. Cook for about 2–3 minutes or until prawns are pink.

Lower the heat and pour in the 400ml of full-fat coconut milk, mixing well with the prawns. Add 1 tablespoon of fish sauce or soy sauce and the juice of half a lime. Let simmer for 5–7 minutes, stirring occasionally.

Gently add the drained pasta to the skillet with the prawn sauce, tossing everything to coat evenly. Add reserved pasta water as needed for a smooth consistency.

Taste and adjust with salt and pepper. Garnish with fresh coriander and lime wedges before serving.