In large dry pan toss to toast the cashews till lightly brown—2-5 minutes. Set nuts aside.
Blend the onion, ginger, chili, garlic and coriander in a blender to make a paste.
Using the same pot, heat coconut oil and add paste and bashed up lemongrass (use lime zest if you don’t have). Add turmeric and fry 5-6 minutes stirring.
Add the broth and coconut milk. Turn up heat to medium simmer.
Add the snow peas and prawns and cook 2 minutes until pink and tender.
Drain and rinse noodles and stir through prawn and spice mixture.
In separate pot, steam chopped kale. Salt and pepper to taste.
Fish out lemongrass, stir together the tamari, lime juice and fresh cilantro and add to the curry.
Divide shrimp between bowls and ladle curry over the shrimp making sure to scoop up all the good stuff. Add steamed kale.
Garnish with more cilantro, cashews and another squeeze of lime.