Ingredients:

• 2 tbsp – Coconut Cream
• 1 to 2 tbsp – red curry paste
• 120 gm – Prawns
• 75 gm – cucumber, cubed
• 150 ml – Coconut Milk
• 1 tbsp – Tamarind water
• 1/2 tsp – Sugar
• Coriander leaves to garnish
• salt to taste

Method:

1. Heat coconut cream in a wok and keep stirring until it boils, thickens and oil begins to form.
2. Add the curry paste and tip in the prawns and cucumber.
3. Add the coconut milk, tamarind water and sugar.
4. Cook gently for about 3-4 mins until the prawns are just cooked and add the salt.
5. Once done transfer to a serving dish and garnish with coriander.