1. Heat the oil in a large frying pan over medium heat.
2. Stir in 2 tablespoons of Atrangi Mango Masala Chutney and cook for 1–2 minutes until fragrant.
3. Pour in the coconut milk and stir until smooth.
4. Bring to a gentle simmer for 3–4 minutes.
5. Add the king prawns and cook for 4–5 minutes, until pink and cooked through.
6. Finish with a squeeze of fresh lime juice and chopped coriander.
7. Serve immediately with fluffy basmati rice or warm naan.
Tips:
