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

Ingredients

• 12 large pink shrimp
• 1 small cauliflower
• 40 cl coconut milk
• 1 tbsp green curry paste
• 20 cl vegetable broth
• 2 tbsp A l'Olivier Lemongrass, Ginger & Jalapeño Chili Olive Oil Elixir
• A few Thai basil leaves
• 1 tbsp A l'Olivier Thai Basil Olive Oil Elixir
• 2 limes

Preparation

1. Prepare the marinade with 1 tablespoon of A l'Olivier Lemongrass, Ginger & Jalapeño Chili Olive Oil Elixir and the juice of one lime.

2. Marinate the shrimp for 30 min.

3. Wash the cauliflower. Cut into small florets.

4. In a hot pan, brown the shrimp for 1 min on each side. Set aside on a plate.

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

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

7. Bring to a boil and cook for 10 min, until the cauliflower is tender.

8. Then add the shrimp and continue cooking for 3 min.

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

10. Serve in a bowl with rice.

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

Enjoy!