- Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened.
- Add curry paste. Cook, stirring, for 30 seconds. Add stock and coconut cream. Bring to a simmer. Add fish, corn and carrot. Reduce heat to low. Simmer for 10 to 15 minutes or until fish is just cooked through. Season with salt and pepper. Stir in half the coriander.
- Meanwhile, place sprouts and rice in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 3 to 5 minutes, stirring halfway through cooking, or until heated through. Stir in remaining coriander. Serve curry with rice, lime wedges and chilli.