Open the coconut can without shaking it.
Set the thick cream from the top of the can aside.
Replenish the can with water to fill it back to the top.
Combine the liquid and pour it into a mixing bowl.
Blend chillies, turmeric, coriander leaves, pepper, spices, and 60ml of the coconut milk until smooth.
Stir the blended spice mixture into the bowl of thinned coconut milk.
Heat oil in a deep frying pan.
Stir fry onions, garlic, and ginger for 7 minutes until browned.
Add the seasoned coconut milk, salt, and 120ml water to the pan.
Boil then simmer covered for 10 minutes over gentle heat.
Add the prawns and the reserved thick coconut cream to the pan.
Stir the mixture and return the liquid to a simmer.
Cook the prawns until they turn pink.
Serve the curry immediately with cooked jasmine rice.