Add 100 ml of the coconut cream and blitz to a fine paste. Add more cream if you need to get it going.
Over a medium heat in a wok, fry the paste for keeping it moving.
After a few minutes, it will start to dry out and get darker. When the oil starts to separate from the paste, you're ready for the rest of the cream.
Pour in the rest of the coconut cream along with 400 ml of water and the sugar, then turn the heat up.
Throw in the lime leaves and let it boil away for 5 minutes, stirring now and again to make sure it doesn't burn on the bottom of the wok. chuck in the lime leave and pineapple and cook for another 2 minutes.
Add the prawns and cook for 1 -2 minutes depending on how big your prawn are. You don't want to overcook them and remember they will continue to cook in the pan after you've taken it off the heat. Check for seasoning and add some fish sauce.
Serve in bowls next to a big plate of steamed Jasmine rice.