Created by Marramamba on March 6, 2015
Step 1: Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
Step 2: Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Step 3: Toss the prawns with the remaining lime juice and set aside to marinate briefly.
Step 4: Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
Step 5: Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
Step 6: Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
Step 7: Serve the prawns with the coriander rice, garnished with the coriander leaves.