To make the Nam Ajad, add water, white vinegar and sugar to a small saucepan, and bring to a simmer. Stir until sugar has fully dissolved, then take off the heat and leave to cool
Slice baby cucumber, chillies and thinly slice the shallots. Mix together and place all into a serving bowl.
Add the Nam Ajad liquid to the serving bowl once it has cooled down, this dip can be left at room temperature.
To make the peanut sauce, heat coconut oil into a saucepan and fry Thai yellow curry paste for 2 minutes.
Add coconut milk, light soya sauce, tamarind and palm sugar. Bring to a light boil and blend until smooth. Simmer for 10 minutes
In the meantime, crush the roasted peanuts into small crumbs. You can quickly blitz in a blender or take it to the pestle and mortar.
Once crushed, add to the saucepan and stir into the sauce. Simmer on low heat until ready to serve.