Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 150ml water, the cheeky chick sauce and pepper and simmer for 10 mins.
Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the fresh coriander, then season to taste with salt, pepper and lime juice just before serving. You may add more Cheeky chick too!!