For the shrimps curry with coconut milk, spinach and lime
Bring a pot to medium to high heat, add olive oil and drop in the shrimps. Season with salt and sauté until they change in colour.
Remove the shrimps from the pot, add butter to the pot and sauté the onions until they are coloured a pale gold.
Add the garlic, ginger and curry and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and bring to boil.
Turn the heat to low, add the spinach and let it shrink. If needed, add some water.
Return the shrimps to the pot, add the sugar, lime juice, and the coriander and stir.
Drop in the corn flour mixture, stir and simmer until the sauce thickens.
Remove from the stove and serve, garnishing with the scallions.