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.
NOTES: The Red Curry Cambogee must first be prepared for this recipe.
Heat
scale: Hot
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