800 grams tiger prawns
2 1/2 cups coconut milk
1 tablespoon yellow curry paste
1 tablespoon fish sauce
1/2 teaspoons palm sugar
1/3 teaspoon sea salt
8 cherry tomatoes, quartered
2 bell chilies, diagonally sliced
2 red spur chilies, diagonally sliced
fresh coriander for garnish
1/2 cup + 2 tablespoons vinegar
1/2 cup + 2 tablespoons sugar
1/2 teaspoon sea salt
1/4 cup water
3 cucumbers (40-45 grams each), thinly sliced
1 red onion (60-70 grams each), cut into wedges
1 red spur chili, sliced
1. To prepare cucumber relish: Cook the vinegar, sugar, salt and water together in a saucepan until it turns syrupy. Remove from the heat and allow to cool. Pour over the cucumber, red onion and Chili before serving.
2. Clean the prawns. Remove the shell and heads but keep the tails intact. Devein and put aside.
3. Cook 1 cup of coconut milk in a pan over medium heat until the oil surfaces. Stir in the curry paste until it is fragrant. Season to taste. Pour in the remaining coconut milk and continue cooking for 5 minutes. The taste should be slightly salty. Add the cherry tomato, prawns, bell chili and spur chili. When it boils and the prawns are cooked, remove from the heat.
4. Ladle into a serving bowl, garnish with coriander and serve with the cucumber relish.