1

Preheat a chargrill to high and soak 4 wooden skewers in water for 10 minutes (to prevent skewers from burning when cooked).

2

Thread 3 prawns onto each skewer. Combine the coconut milk and curry paste in a bowl, then brush over the prawns. Cook on the chargrill for 1-2 minutes each side or until cooked through. Serve on steamed rice with lime wedges, and garnish with sliced chilli and sprigs of coriander.