Rinse the prawns, dab dry. Peel ginger and garlic and chop finely. Carve the chilli lengthwise, remove seeds, wash and chop finely. Fry prawns in 2 tbsp. hot oil for 2-3 minutes. Remove.
Heat 1 tablespoon of oil in the frying fat. Fry ginger, garlic and chilli in it. Add coconut milk and 5 tbsp. water, bring to the boil. Simmer for about 5 minutes. Squeeze lime. Wash and chop the coriander. Season sauce with salt and lime juice.
Leave the shrimps to soak for 1-2 minutes. Serve, sprinkle with coriander. Serve with basmati rice.