Bring a large pot of salted water to a rolling boil, then add linguine or spaghetti. Cook until al dente, typically 8-10 minutes. Reserve about a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic, grated ginger, and finely chopped red chili. Sauté for about 1 minute until fragrant.

Add peeled and deveined prawns along with curry powder and turmeric. Stir well and sauté for 2-3 minutes until prawns are pink and opaque.

Lower the heat and pour in coconut milk, fish sauce (or soy sauce), and lime juice. Let the sauce simmer for 5-7 minutes until thickened.

Add drained linguine to the sauce and toss to coat. Adjust consistency with reserved pasta water if necessary.

Season with salt, pepper, or lime juice to taste. Serve topped with chopped coriander and lime wedges.