Put all the herbs and spices, oil and lemon juice, and the green chillies into a food processor or blender. Blend until a smooth paste. Add the green paste to the prawns, marinate for 45-50 minutes.
Put the capsicum on a baking tray, brush with olive oil, season with salt and pepper. Cook in hot oven for 8-10 minutes. Then put into heat proof bowl, cover with a few layers of cling film, after 10 minutes, peel of the skin of the capsicum, and deseed it.
Add the milk and the almond and garlic clove into a large saucepan, bring to the boil and simmer for 8-10 minutes. Cool at room temperature, then blend until smooth. Season with salt and pepper.
Cook the prawns on a medium hot BBQ for 6-7 minutes.
Warm the roast capsicum on the bbq.
Serve in individual serving bowls with prawn, few pieces of capsicum and dressed with the almond milk.