Prawn Spicy Curry

1. Using a large saute pan, mix the curry paste and the thick part of the coconut milk and cook over medium heat until aromatic. Pour in the rest of the coconut milk and simmer for a couple of minutes. Add in the potatoes, cinnamon, cardamom, ginger and green chilli and simmer for 15 minutes, or until the potatoes are tender.
2. Add the shrimp, brown sugar and lime juice and cook for a further 4 minutes and until the shrimp are cooked.
3. Serve the curry on a bed of rice and sprinkled with peanuts and basil.