HEAT oil in a large frying pan over medium-high heat. Add prawns in batches and cook 2 minutes, until just golden. Set aside.

ADD garlic and chilli to pan and stir-fry 1 minute. Reduce heat to low and stir in the peanut butter, pureed mango, coconut milk and lemon juice. Heat sauce without boiling, stirring occasionally.

RETURN prawns to pan and heat through. Serve prawns immediately with rice and lime wedges and coriander.