A quick and easy supper dish that will suit all the family.
Heat the oil in a large saucepan, add the spring onions and stir over a low heat for 2 – 3 minutes or until soft. Stir in the curry paste and cook for a further minute.
Add the rice and stir into the onion and curry paste until well coated. Add the stock, bring to the boil and cook, covered, over a low heat until the liquid is absorbed and the rice is cooked.
Stir in the coriander and prawns and toss over a low heat until piping hot, but try and keep the tuna into visible chunks. Add lime juice and some mango chutney to taste. Finally season to taste with salt and pepper.