If you're using fresh spinach, wash and boil for 5 minutes, then drain and cut in small pieces. Set aside
If you are using frozen spinach, let it thaw first.
In a wok, heat oil and sautee garlic, onion and ginger until translucent.
Add shrimp paste and stir for a couple of minutes.
Add spinach and mix well with other ingredients, stir for 2 to 3 minutes. Pour the coconut milk and bring to a boil until the volume is reduced in half.
Add shimps and chilis and let simmer until shrimps are cooked or reddish in color. Taste and adjust if needed.
Serve while hot with steamed rice! Bon Appetit!