1Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.

2Prepare the Chili Mango Salsa: In a medium bowl, combine the diced mango, finely diced red onion, diced red bell pepper, half of the chopped cilantro, lime juice, and half of the minced red chilies. Stir well and set aside.

3In a large pan or wok, heat the coconut oil over medium heat. Add the bruised lemongrass, grated ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.

4Add the full-fat coconut milk, fish sauce, and brown sugar to the pan. Bring to a gentle simmer, stirring occasionally, and cook for 5 minutes to allow flavors to meld.

5Add the peeled and deveined prawns to the simmering coconut broth. Cook for 3-5 minutes, or until the prawns turn pink and opaque. Do not overcook.

6Remove the lemongrass stalks from the pan. Taste the broth and adjust seasonings if necessary (more fish sauce for salt, more sugar for sweetness, more lime for tang).

7To assemble, divide the cooked jasmine rice among serving bowls. Spoon the coconut lemongrass prawns and broth over the rice.

8Generously top each bowl with the Chili Mango Salsa and garnish with the remaining fresh cilantro and optional extra minced red chili for a kick.