Put the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper and chill for 30 minutes.

In a large pan, heat the coconut oil and fry the red onion and red pepper for 5 minutes until slightly softened. Stir in the garlic and green chilli and continue to cook for another minute.

Add the red chilli flakes and paprika, stir to combine and cook for another 30 seconds. Add the prawns and simmer for 3-4 minutes until the prawns are almost cooked.

Stir in the cherry tomatoes and cook for 2-3 more minutes, stirring often and breaking down the tomatoes with your spoon as they cook.

Add the coconut milk, bring to a simmer, then allow to reduce and thicken for 1-2 minutes. Stir in the lime juice and season to taste. Serve with rice and topped with fresh coriander and extra lime wedges.