Cook the rice according to the instructions on the packet. Heat the oil in a frying pan, finely chop the ginger and garlic and brown in the oil.
Slice the spring onions into rings and add to the pan with the peas and pineapple.
Add the garam masala and curry powder.
Blend the cornflour with 2 tbsp coconut milk until smooth.
Pour the remaining coconut milk into the pan and leave the curry to simmer for 5 minutes.
Add the defrosted prawns, stir in the cornflour, bring to the boil and season with salt and pepper.