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