Step 1

Heat the vegetable oil in a large, high-sided frying pan or wok over a medium-high heat. Stir in the curry paste and fry for 1 minute.

Step 2

Add the spring onions and stir-fry for 1-2 minutes to soften. Add the prawns and stir-fry until completely pink and cooked through.

Step 3

Add the rice, peas, coconut milk and fish sauce, then heat for 3-5 minutes until piping hot.

Step 4

Stir in the chopped coriander, then serve with lime wedges to squeeze over.