Ingredients

Steps

• Simmer the washed basmati rice with half the lime juice and 200ml of coconut milk for 5 minutes.
• Cover the pan and let the rice rest for 15 minutes to finish cooking.
• Butterfly the prawns and marinate them in a small amount of lime juice.
• Sauté the shallots, garlic, ginger, lemongrass, and chillies in a little oil until softened.
• Add 400ml of coconut milk, tomatoes, and spices to the pan and bring to a simmer.
• Add the prawns to the sauce and cook for 2 minutes before serving with the prepared rice.