Cook the rice according to the instructions and keep it at serving temperature.
Finely chop the onions (set the spring onion aside for the moment). Heat a little sesame oil in a pan and lightly fry the onion. As soon as the onion begins to take on colour, add the curry paste and cook through for 2 minutes.
Now stir in the coconut milk and heat through for 2 minutes. Add the prawns and cook for 5 minutes. Prawns should be cooked quickly so that they remain juicy.
Chop the peppers and throw them in for the last 2 minutes. Turn off the heat and add in the spring onion, chopped to your preference, then the juice of one lime. Chop the coriander and mix it in, leaving aside some for plating up.
Plate up the prawn curry with sticky rice and sprinkle coriander over the top.