Prawn stir fry

A fairly regular contributor to my FODMAP free diet has been the prawn. This recipe is light and tasty and simple - curry leaves are amazingly easy to find if you've got your eyes open for Asian supermarkets/stores. Buy a batch and then freeze. They work just fine, and you can crumble them easily if you're inclined. Also, green peppercorns, same thing.

Again, I'm using the frozen ginger because I was heading to bed early for yesterday's Day Of Running Around. Plus, I needed the skin on my thumbs. (I'm not good with graters)
 
This was supposed to make enough for one but it actually ended up being two's worth. Oops. Hubby had it sans prawns with his chicken.

Ingredients
Raw king prawns for two
1x courgette, cut into thin batons
1x yellow pepper, sliced
1x block of frozen ginger, or a half-inch of fresh ginger, grated with juices
1.5 tbsp fresh curry leaves
1x red chili, finely sliced
1x stem of green peppercorns
(if fancied - sprinkle of the Japanese quick seasoning Nanami Togarashi, which as far as I can tell is fairly FODMAP-friendly... please correct me if I'm wrong)

In a large chef's pan or wok, heat a little oil on a medium/high heat. Add the ginger and swizz around until melted, add the chillies, curry leaves and green peppercorns. When softened a little, add the courgettes. After a while, once they've sweated a little, add the peppers.

Continue to stir and when you're near the end of their cooking time, add the prawns. Keep folding and moving the contents until everything is cooked through and the prawns are good and pink.

If you fancied the seasoning, now's the time and a couple more stirs. Otherwise, you're done.