Step 1

Make coconut rice. Place coconut in a medium frying pan over medium heat; stir continuously for 3 minutes or until golden. Remove from pan. Heat half the ghee in same pan, add ginger; cook, stirring, for 3 minutes or until golden. Add toasted coconut and rice; cook, stirring, for 3 minutes or until heated through.

Step 2

Heat ghee in a wok over medium-high heat. Add paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and stock; simmer for 5 minutes. Add sugar, sauce and tamarind. Stir in tomato and pineapple; cook for a further 2 minutes or until warmed through.

Step 3

Finely shred remaining lime leaves; combine with chilli. Sprinkle lime leaf mixture on curry; serve with coconut rice.