1. Mix flour and coconut milk for 20 minutes until sticky, continue to mix hot water and churn together. Fry like you would with normal pancakes on low heat.
2. Heat 1 spoon of vegetable oil in a pan, fry 1 tablespoon of red curry paste and stir until red curry becomes quite fragrant, add chopped onions, coriander stem, and fry together.
3. Once the chicken is cooked through, add to the pan. Then Add tamarind sauce, pinch of salt and pour ½ can of coconut milk to content and simmer for 5 minutes.
4. Place the taco sheets onto plate then fill with chicken content, garnish with coriander, sliced red chilli and coconut milk.