Defrost the prawns under warm running water. Remove the stalks from the coriander and keep. Juice the lime and give the coconut cream a good shake before you open it.

Pour half a can of coconut cream into a blender. Add the curry paste, sugar and coriander stalks and blend to a smooth paste.

Heat a wok or pan, tip in the blended paste and fry for 2 minutes before pouring in the rest of the coconut cream.

Bring to the boil and then reduce the heat as low as possible.

Add the prawns and cook for a couple of minutes until the prawns are heated through (taste to see if they are done.)

Add the spinach, lime juice and fish sauce, cook for 1 minute and then transfer into bowls.

Serve with rice and (see tip) garnish with the coriander leaves