Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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