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Heat a pan over medium heat and add extra virgin olive oil. Sauté the onion until softened.
Add the curry leaves and stir until fragrant.
Stir in the korma paste and cook for 1–2 minutes, allowing the spices to release their aroma.
Add the diced pineapple and sliced capsicum, stirring well to coat in the paste.
Pour in the coconut milk and let it simmer gently for 5 minutes.
Once the gravy has thickened slightly, add the prawns and cook until they turn pink and are just cooked through.
Stir in the remaining curry leaves, sliced chilli, and lime juice.
Season with salt and pepper to taste.
Serve hot in bowls with steamed rice or naan.