STEP 1 Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut cream, chicken stock and cinnamon stick. Simmer for about 8 minutes. STEP 2 Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander and bread on the side.