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In a pan heat olive oil and flash-fry king prawns for 2 – 3 minutes until opaque. Remove from pan and set aside
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Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste
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Keep stirring together and slowly pour in coconut milk and maple syrup
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Bring to the boil, add water then turn down to a simmer. Reduce liquid by 1⁄4
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Prepare rice according to packet instructions
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Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking
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Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice