Heat oil in a large deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant. Add the fish sauce & stir for another minute. Add coconut cream & stock, cook for 4-5 minutes or until thickened.
Peel & devein the prawns, leaving the tails intact. Add the prawns & stir for 3-4 minutes or until prawns are cooked through. Add sugar snap peas & stir through the lime juice.
Serve with extra lime, steamed rice, roti & coriander. Serves 4.