Make spaghetti al dente in salted water according to package directions.
Remove crab tails from shell, cut in half lengthwise and remove the intestines. Mix with fish sauce, juice of one lemon, maizena (cornstarch) and sugar and steep for 15 minutes.
Cut away root endings and wilted leaf tips from onions. Cut the onions into very fine rings. Peel the garlic and chop finely.
Heat both types of oil and sauté onions and garlic. Add crab tails and stir-fry lightly throughout. Add curry paste and coconut milk. Stir everything through, cook for 2 min.
Rinse cilantro, pluck off leaves and chop coarsely. Add to the sauce form. Season the sauce, perhaps adding fish sauce and the juice of a lemon. Serve with the spaghetti.
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