Ingredients

· 450 g prawns

· 225 g coconut chicken kit

· 2 tablespoons vegetable oil

· 250 g cherry tomatoes

· 165 ml coconut milk

· 450 g rice

· 4-6 birdseye chillies

· Coriander leaves, to serve

· Lime wedges, to serve

Method

Place prawns in a bowl and add the ginger garlic paste. Stir to coat. Heat the oil in a frying pan over medium heat. Add the prawns and cook until lightly coloured. Transfer to a plate. Heat remaining oil in the pan and add the spices. Cook until aromatic. Add the tomatoes and cook until starting to split. Pour in the curry sauce and bring to simmer. Stir in a cup of water and the coconut milk. Add the rice, stir to combine, cover and cook until the rice is cooked through. Return prawns and chillies to the pan, gently stir to combine. Cover and cook for further two minutes. Serve the prawns and rice, scattered with remaining chillies, coriander and lime wedges.