Boil basmati rice in salted and spiced water and drain when it is ready.
Stir-fry chilli pepper, garlic, onion, ginger and lemon grass, all minced. Add the bologna, the prawns, the curry powder and the coconut milk, then add salt and pepper.
Place the rice and the bologna and prawn curry at the centre of the banana tree leaf and close it like a papillote using a toothpick or cooking twine. Bake for 10 minutes at 180°C.
Open the papillote at the table, to let guests enjoy the perfumes.