Thai prawn curry

Defrost 12 big prawns in time, wash and peel them and make sure they are completely dry (otherwise they will cook instead of fry).

Preheat the oven at 200° C.

Cut an onion crosswise halfway and put in the oven for 30-40 mins.

Lightly fry a shallot in butter, then add cubes of 1/2 Granny Smith and 1/2 Jonagold apples.

Crush a lemongrass and cut finely, add to the pan, with 3 tbsp fresh coriander, 4 halved cherry tomatoes and a tbsp curry.

Add 200 ml chicken stock and simmer for 20 mins.

Finally add 100 ml coconut milk, a tbsp butter and 50 cl cream and liquidise with the stick blender. Keep warm.

Boil some carrot for 7 and some leek for 5 mins

Lightly oil the prawns and fry them in a very hot pan for 1 minute, add some butter and fry the other side in another minute. Then take them out of the pan.

(To be sure of ending up with nice and juicy prawns the secret is to dry them completely after defrosting, to use a very hot pan, to cook them in a very short time and to get them out of the pan as soon as possible)

Serve as shown, with dill, coriander and chives, with extra curry on the side.

(Inspired by a Njam recipe)

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