Peel and de-vein the shrimps leaving only the tail
intact. Heat the oil in a large pan. Add the shrimps shells and
heads to the pan and cook for 10 minutes over moderately high heat,
tossing frequently, until the shells and heads are deep orange. Add 1 cup of the water and the curry paste to the pan. Boil for 5 minutes until water level reduced slightly.
Add the remaining water and simmer for 20 minutes. Drain the stock,
discarding the heads and shells. Return the drained stock to the pan. Add the tamarind, turmeric, chili and lime leaves. Bring
to boil and cook for 2 minutes. Add the shrimps to the pan and cook for 5 minutes or
until the prawns turn pink. Add the fish sauce, lime juice, sugar and stir to
combine. Serve immediately and sprinkled with coriander leaves.