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