Heat the oil in a nonstick wok or frying pan and fry the onion, garlic and ginger for 4–5 minutes. Add the ground coriander, cumin and turmeric and stir-fry for a further 1 minute.
Pour in the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 2–3 minutes. Stir in the prawns, lime rind and juice, then simmer for 3–4 minutes or until the prawns are pink and cooked through.
Stir in the chopped fresh coriander and season the curry well. Serve at once, with steamed basmati or jasmine rice.