Step 1: Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, salt and coconut milk. Keep stirring until the liquid evaporates.
Step 2: Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes. Set aside.
Step 3: Blanch all vegetables and drain. Mix with spicy grated coconut and serve.