Yield: 2 servings

•  10

  raw prawns

   
•  2

  tomatoes, cut into wedges

   
•  1

  small onion, sliced

   
•  1

  sprig of curry leaves, leaves taken off the stalk

   
•  3

  tbsp tamarind paste, the thick kind from a jar

   
•  8

  tbsp coconut milk

   
•  1

  tbsp sugar

   
•  

  Cooking oil

   
•  ½

  a cucumber

   
•  

  Rempah (spice paste)

   
•  3

  Asian shallots chopped finely

   
•  2

  sticks of lemongrass, tender part only, chopped finely

   
•  2

  cloves of garlic, minced

   
•  

  1" piece of galangal

   
•  2

  red chillies, deseeded and sliced

   
•  4

  dried chillis, soaked in boiling water

   
•  2

  tsp shrimp paste