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1. Melt the butter in a large casserole in the microwave oven. Stir in the chili, curry powder, and the garlic.
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2. Cook the prawns, covered, in the microwave oven until they are pink. Stir several times. Add the cucumber and leeks.
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3. Continue cooking, covered, in the microwave oven until the leeks begin to wilt, stirring occasionally. Stir in the pineapple and the lemon juice.
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4. Heat, covered, in the microwave oven until thoroughly hot. Serve over the buttered rice and top with the flaked coconut.
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NOTE:
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If no leeks are available, substitute a medium onion, coarsely chopped. Take care to not overcook the prawns.
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