1. Start by making a curry paste, in a food processor add 3 fresh red chillis, 2 peeled shallots, 5 cloves of garlic, ginger, cumin, ground coriander and turmeric then blend to a fine paste. When the paste is ready remove and add to a pan with 1 tbsp oil and fry the spices for approximately 10 minutes until fragrant. Next bruise 2 lemongrass stalks and add to the spices then fry the paste for a further 5 minutes taking care not to burn. Now the spices are fragrant and deeper in colour add 1 cup of coconut milk followed by 2 tbsp of brown sugar (palm sugar is better if you can get hold of it) then cook on a medium heat for 10 minutes to ensure all the flavours combine together. Whilst the curry is simmering dilute tamarind pulp in 100ml of hot water then mix until it becomes diluted then set aside.