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Place the prawns on a large plate. Sprinkle with the lime zest and drizzle over the lime juice. Set aside for 10 minutes.
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook onion and carrot, stirring, for 3 minutes or until onion starts to soften. Add capsicum and cook, stirring, for 2 minutes. Add garlic, chilli and paprika. Cook, stirring, for 2 minutes or until aromatic. Add the tomato and 125ml (½ cup) water, then bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
Add the coconut milk to the pan and simmer, uncovered, for 5 minutes. Drain prawns of excess lime juice and nestle them into the tomato mixture. Simmer for 5-10 minutes or until prawns are just cooked through.
Serve stew sprinkled with coriander and extra chilli, if desired.