Place the first 5 ingredients in a mortar and pestle and pound to a paste.
Add the remaining ingredients and pound or process until all spices are well incorporated.
Thinly slice the fish into ½-inch thick bite size pieces and set aside.
Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute.
Add the shrimp paste, coconut milk, sugar and salt, whisking to combine.
Turn the heat to medium and simmer for 2 minutes, whisking occasionally.
Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula.
Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off.
In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan.
Pour the egg mixture into the saucepan and gently fold it into the curry.
To make a banana leaf bowl, cut out a circle about 7 inches and using a toothpick secure four sides to make a bowl.
Serve the amok in a banana leaf bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few sliced red pepper pieces and a sprinkling of kaffir lime leaf ribbons or lime zest.