Mermaid Prawns

Ingredients

 * 1 cup Red curry Cambogee
 * 6 prawns—in the shell
 * 2 tablespoons tomato paste
 * 1 tablespoon peanuts -- chopped
 * 1 cup cooked spinach
 * 12 fresh basil leaves
 * 1 tablespoon chile paste
 * 1 teaspoon fresh ginger root—minced

Directions

 * 1) Combine the curry Cambogee, prawns, tomato paste, and peanuts.
 * 2) Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
 * 3) Cover the bottom of a heated plate with the spinach in an even layer.
 * 4) Remove the prawns from the sauce and shell them. Arrange them on the spinach.
 * 5) Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.