In a medium-sized bowl, mix the coconut milk, curry powder, turmeric, cumin, salt and pepper. Set aside.
In a large frying pan, heat the avocado oil over medium heat. Add the onion, garlic, ginger and red pepper. Cook until the onion become translucent.
Add the prawns and cook for 3-4 minutes, until they become pink.
Add the coconut milk with spices to the frying pan. Cook for a few more minutes until the prawns are cooked and the sauce reaches your desired consistency.
Serve with chopped coriander and cauliflower rice, or quinoa.