Yellow Thai Curry with Prawns and Tomatoes

1. Wash the fresh and thawed shrimp, strain and drain well. Roll up the kaffir lime leaf lengthways and cut the roll crosswise into thin threads.
2. Split the kemiri nuts lengthways and cut the halves in half lengthways and crossways. Discard old, rancid and moldy ones (see note). Heat in a dry pan and when the tips turn brown take them out of the pan and keep them ready.
3. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash, peel and thinly slice the roots (turmeric and ginger). Remove the stems from the red peppers, wash them and cut across into pieces approx. 4 mm wide. Reserve 3 pieces for garnish. Wash, peel and cut the roots (turmeric, galangal and ginger) into thin slices.
4. Put on household gloves when working with turmeric! Cut out the hard root eyes of the galangal.
5. Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the remaining solid ingredients and stir-fry for 2 minutes.
6. Deglaze with the coconut water. Add the fish and oyster sauce. Simmer with the lid on for 5 minutes, remove from the heat and let cool down a little. Pour into the blender and puree finely for 1 minute on the highest setting. Put the puree in a small casserole, reduce it until creamy and keep it warm.
7. For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
8. Wash the fresh celery, shake dry and pluck, chop and deep freeze the flawless leaves. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across.
9. Heat the cleaned wok, add the rest of the sunflower oil and let it warm up. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the vegetables except for the tomatoes and stir-fry for 1 minute, then add the prawns and stir-fry briefly. Deglaze with the sauce and stir fry again.
10. As soon as the prawns have turned pink, place the curry in the warmed serving bowl, garnish, serve with fragrant rice and enjoy warm.

Annotation:

1. The kemiri nuts, like almonds and peanuts, are in two parts. The two halves are held together at the edge, similar to the bean pods. You split the Kemiri nuts by placing them on the edge and cutting into the edge from above with a sharp knife. In the middle of the nut there is a cavity in which molds like to settle.
2. If a gray veil can be discovered here, then off to the organic waste. Just like the nuts, which feel doughy when cut. Fresh kemiri nuts smell a bit like hazelnuts and are essentially white. Clearly yellow nuts are out of date, mostly rancid and should only be used as organic waste.
3. The macadamia nuts specified as a substitute are very expensive in Asia compared to the kemiri and are not used for cooking. They don’t need to be roasted.