To make the curry firstly split the fresh coconut cream (gently heat until you can see the oil separate) than add the curry paste, stir in and cook for about 5 minutes. Over a medium to low heat until fragrant, then add the toasted grated coconut. Season the paste with the palm sugar first and than fish sauce, salt, tamarind juice and finally moisten with the coconut milk. Simmer for a further 10 minutes. Then put to the side for 20 minutes to allow the curry to mature and integrate in flavor.