2 fresh Thai chilies - phrik khi nu(พริกขี้หนู), remove stems
1 cloves garlic
2 tbsp tamarind paste
1 tbsp fish sauce
2 tbsp palm sugar
2 tbsp fresh lime juice
In a small bowl, mix together tamarind paste, fish sauce, palm sugar and lime juice. Allow to marinade for 15 minutes.
In the meantime, shred cucumber down to the core. Once you reach the core, slice into to bite size pieces.
In a mortar and pestle, pound the garlic and chilies together until it is broken up. Add the tomatoes and pound it a few times with the pestle. You want the tomatoes to retain it's texture, but to get the jucies released.
Gently fold in the cucumber. Add the tamarind mixture. Serve immediately.