Chop onions very finely, chilli (how much you prefer) and tomatoes, leaving out the seeds.
Take a pot and fry chopped onions on the medium heat using any vegetable oil until golden brown. Add garlic and fry it another minute.
Add prawns with the lime marinade to the pot and fry together for another 10 minutes.
In a separate bowl mix the cream of coconut with flour until smooth and pour it into the pan. Add immediately diced tomatoes, chopped chilli and broth cubes. Cook the sauce until the broth cubes dissolve (around 3 minutes).
Turn off the heat.
Add cream, parsley and spring onion. Stir to combine all ingredients.
Set the rice to cook in salty water.