Instructions: Place the prawns, coconut cream, curry paste and lime juice in a food processor or blender and process until smooth. Stir in the lime zest, reserving some for garnish.

Divide between six 120ml (4floz) ramekins. Melt the margarine and pour a thin layer into each pot, to completely cover the paste. Refrigerate and serve with crackers or melba toast.

NOTES : A tasty starter for any occasion which is dairy free.

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