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Peel the shell from the prawns and put them to one side. In a wok or large frying pan heat the oil and fry the onion and curry paste for 3 minutes, add the prawns and cook for 1 minute on each side on a moderate heat. Remove the prawns from the pan and keep to one side. Add the creamed coconut and water to the pan and bring to the boil then remove the pan from the heat. Meanwhile blanch the sugar snaps for 30 seconds in a separate pan of boiling water, drain and add to the coconut water. Return the pan to the heat, add the spinach and prawns and cook for 3-4 minutes until the curry is hot. Notes Serve with fragrant Thai rice and chopped coriander. NOTES : A Thai inspired prawn curry with coconut sugar snaps and spinach.
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