Heat oil in a wok, add onion and cook for 2-3 minutes or until tender but not coloured.
Add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in
undrained John West Tuna, Edgell Sliced Green Beans, coconut milk, water and kaffir lime. Simmer for 2-3 minutes.
Stir in coriander, fish sauce, sugar and lime juice. Serve with rice and garnish with extra coriander leaves.