Heat the oil in a large saucepan over a medium heat. Add the onion and gently fry for 4–5 minutes. Add the chilli, garlic and curry paste, and stir-fry for 1–2 minutes until fragrant, then add the rice and mix well.
Pour in the stock and add the lime rind. Season to taste, cover the pan and simmer gently for 15–20 minutes until the stock has been absorbed and the rice is cooked.
Stir in the lime juice, coriander and prawns. Allow the prawns to warm through, then serve immediately.