Thai Green Prawn Coconut Curry

Ingredients
2  cans coconut milk
2 tbsp Thai green curry paste
2 tsp coconut sugar  sugar
small bunch fresh coriander, leaves and stalks
400g bag frozen, cooked, peeled tiger prawns, defrosted
100g baby spinach leaves
juice 1 lime
1 tbsp Thai fish sauce
1 can of bamboo shoots
1 tsp of ginger
1 tsp of garlic 
1 tsp of peanut butter 
1 tbsp of chopped roasted peanuts for topping

Directions
Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus, peanut butter curry paste, ginger, garlic sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 minutes, then pour in the remaining milk from the jug.
Bring to a simmer, then add the prawns, bamboo shoots spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Serve with plain or Coconut Rice top with cliantro leaves and crushed peanuts