PRAWN GREEN CURRY WITH CAULIFLOWER GINGER, JALAPEÑO & LEMONGRASS AROMATIC ELIXIR OLIVE OIL

Ingrédients

• 12 large prawns
• 1 small cauliflower
• 40cl coconut milk
• 1 tbsp green curry paste
• 20cl vegetable stock
• 2 tbsp A l’Olivier Ginger, Jalapeño & Lemongrass Aromatic Elixir Olive Oil
• A few Thai basil leaves
• 1 tsp A l’Olivier Thai Basil Aromatic Elixir Olive Oil
• 2 limes

Method

1. Make the marinade with 1 tablespoon of A l’Olivier Ginger, Jalapeño & Lemongrass Aromatic Elixir and the juice of one lime.

2. Marinate the prawns for 30 minutes.

3. Wash the cauliflower. Cut it into small florets.

4. In a hot frying pan, brown the prawns for 1 minute on each side. Set aside on a plate.

5. Sauté the cauliflower in the pan for 5 to 8 minutes, until golden brown.

6. Then add the green curry paste, vegetable stock and coconut milk.

7. Bring to a boil and simmer for 10 minutes, until the cauliflower is tender.

8. Then add the prawns and continue cooking for 3 minutes.

9. Add 1 tablespoon of A l’Olivier Ginger, Jalapeño & Lemongrass Aromatic Elixir Olive Oil, mix well.

10. Serve in a bowl with rice.

11. Garnish with fresh lime slices and Thai basil leaves, and add 1 teaspoon of Thai Basil Aromatic Elixir Olive Oil.

Enjoy!