Heat the olive oil in a large saucepan over a medium heat . Add the onion and fry for 3 minutes before adding the rice. Toss together then stir in the stock and thai curry paste.
Cover and bring to the boil then reduce heat to low and cook for 10 more minutes before adding the prawns, peas and sugar snap peas. Cook, covered, for a further 6-8 minutes on a low heat until the prawns are cooked.
Fluff up the rice using a fork and stir in the coriander. Serve straight away with the lime wedges.