Blend all the sauce ingredients to a smooth paste.
Using a spiraliser (or vegetable peeler), make courgette noodles.
Heat the coconut oil in a large pan or wok and add the curry paste. Cook gently for 2-3 minutes until fragrant.
Add the prawns to the sauce and simmer for 3-4 minutes until cooked.
Add the pepper and spiralised courgette and cook for 1-2 minutes.
Take off the heat and stir in the beansprouts and scallions.
Serve in bowls, garnished with chopped coriander and chopped lime wedges.