Coconut-fried rice with tom yum prawns

Ingredients

• 1 1/2 cup jasmine rice (see recipe tip)
• 3/4 cup water
• 275 millilitres coconut milk
• 500 grams prawns, peeled, deveined
• 2 tablespoons tom yum paste
• 2 tablespoons coconut or vegetable oil
• 250 grams butternut pumpkin, peeled, seeded, thinly sliced
• 2 shallots, finely sliced
• 1 tablespoon ginger, finely chopped
• 1 bunch choy sum, stems, leaves chopped
• 2 tablespoons fish sauce
• 1 teaspoon sesame oil
• 250 grams cherry tomatoes, halved
• 1/3 cup flaked coconut, toasted
• 1/3 cup coriander leaves
• lime wedges to serve