750g large green king prawns
1 medium cucumber
375 ml. coconut milk
250g red curry paste
2 tsps tamarind pulp
2 tbsps fish sauce
1 tbsp. palm sugar
3 fresh long red chilies, de-seeded & finely sliced
1 tbsp. lime juice
Shell and de-vein the prawns. Halve the cucumbers, scrape out the seeds and slice thinly.
Heat the coconut milk with the curry paste and stir over a medium heat until fragrant. Add the prawns and simmer.
Add the tamarind liquid, fish sauce, palm sugar, cucumber, chilies and lime juice. Check the seasoning.
Serve with steamed jasmine rice or noodles.