Mix all the ingredients except for prawns and oil. Heat the oil and pour it into the mixture, stir it in well. Then add the prawns and mix everything together. Leave to marinate for at least 30 minutes, then thread the prawns on skewers and barbeque or grill under a very hot grill for around 10-12 minutes per side or until done.
If using wooden skewers, make sure to soak them in cold water for about 30 minutes to prevent them from burning during grilling.
You can make coconut milk lighter by diluting with either milk or water in the ratio half to half.
Soak the rice for 20-30 mins. Drain and set aside. Pour the light coconut milk in a deep pan, add the garlic paste and salt. Bring to a boil, then add the drained rice. Simmer on medium heat giving an occasional stir. Once the moisture diminishes and the rice is more than half way cooked, reduce the heat to low. Pour in the heavy coconut milk. Give the rice a quick final stir, cover with a tight lid and put on very low heat to steam for about 15-20 minutes to ensure the rice is completely done or bake the tightly covered rice in a pre-heated oven at 180 C for the same amount of time. When done, open the pan, and gently fluff up the rice with a fork. Serve warm.
When making coconut sauce it is VERY IMPORTANT to keep stirring the sauce whilst it is cooking to maintain a smooth consistency. Leaving it unattended even for a few seconds on the heat could end up with the sauce breaking/separating.
Pour everything except for the cornflour in a small pot/pan. Keep the heat on low and stir continuously with a wooden spoon until the coconut milk is cooked and slightly thickened. Add the cornflour paste and keep stirring until the sauce is thick. Turn off the heat but keep stirring for a few more minutes until the temperature of the sauce drops. Taste and adjust salt/spice/lemon if needed. Drizzle this sauce over the warm coconut rice and serve!