Heat oil in a wok and cook onion and capsicum for 2-3 minutes or until softened but not coloured.
Add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in undrained John West Tuna, coconut milk, water, kaffir lime and Edgell Corn Kernels, reserving a few for garnish. Simmer for 2-3 minutes.
Stir in coriander, fish sauce, sugar and lime juice. Serve with jasmine rice and garnish with extra corn and coriander leaves.