Photo: Dan Jones
Finely chop the onion and grate the garlic and ginger. Cut the red chilli in half, discard the seeds and finely slice into half rounds.
Heat the coconut oil in a heavy-based pan. Gently fry the onions, garlic, ginger, chilli, cinnamon, cloves and cardamom pod, stirring occasionally, for 20 minutes or until the onion is completely soft and beginning to colour. Add the turmeric, chicken stock and coconut milk and leave to simmer gently for 30 minutes.
Add the creamed coconut and the prawns to the curry, and leave to simmer gently for 6-8 minutes, or until the prawns are cooked through. Give it a stir to disperse the coconut cream. Remove the whole spices. Add the lemon juice, season to taste and scatter over the fresh coriander before serving with rice.