Place prawns in a bowl and add the ginger & garlic paste from the Street Kitchen pack. Stir to coat.

Heat 1 tbsp of the oil in a large non-stick lidded frying pan over medium high heat. Add the prawns and cook, stirring, for 2-3 minutes or until lightly coloured. Transfer to a plate

Heat remaining oil in the pan and add the Street Kitchen spices. Cook for 1-2 minutes or until aromatic. Add the tomatoes and cook over high heat for 2 minute or until starting to split. Pour in the curry sauce and bring to a simmer. Stir in 1 cup of water and the coconut milk. Add the rice, stir to combine, cover and cook for 10 minutes or until the rice is almost cooked.

Return prawns and chilli to the pan, gently stir to combine. Cover and cook for a further 2 minutes or until the rice and prawns are cooked

Serve the prawns and rice, scattered with remaining chilli, coriander and lime wedges.