Step 1

Heat 1 tablespoon oil in a large deep frypan over medium heat. Add onion, garlic and a pinch of salt, and cook, stirring, for 4-5 minutes until soft. Add the chilli, tomato, stock, fish sauce, lime zest and juice, lemongrass, kaffir lime leaves, spring onion, tamarind and coconut milk, then stir to combine. Cook for 20 minutes. Stir in the coriander and prawns, then season and cook for a further 3-4 minutes until prawns are just cooked.

Step 2

Sprinkle the extra chilli and coriander over the prawns, then serve with steamed rice and lime wedges to squeeze over.