Put half the coconut milk into a wok and bring to boil. Add curry paste and stir until it disperses. Lower the heat and simmer for 10 minutes.

Add fish sauce, salt, sugar and remaining coconut milk. Simmer for 5 minutes. Add prawns and cherry tomatoes. Simmer gently for 5 minutes until prawns are pink and tender.

Spoon into a serving dish, sprinkle with lime juice. Garnish with coriander and strips of pepper.