Prawns in a Thai curry sauce with mango chutney

Ingredients for 4 servings:

• 20 shrimp(s), peeled, headless, frozen
• 5 garlic cloves, fresh
• 3 m.-large chili pepper(s), red
• 4 tbsp olive oil, finest, extra virgin
• 4 tsp, leveled curry, Thai-
• 3 cl vermouth, Noilly Prat, to taste
• 500 ml cream (cooking cream 15%)
• 5 tsp, heaped mango chutney, spice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Preheat oven to 80°C (175°F). Defrost the shrimp and remove the intestines, wash, and pat dry. Finely chop the garlic cloves with a knife; do not press them through a ricer. Deseed the chili peppers and finely chop them. Heat a large pan, add the olive oil, then lightly sauté the garlic and chili peppers while reducing the heat. Then increase the heat slightly and fry the shrimp in the pan for about 3 minutes on each side. Remove the shrimp from the pan and park them in the preheated oven while warming. Add the Thai curry to the remaining garlic and chili and stir well. Do not increase the heat, or the curry will burn! Deglaze with the vermouth and then add the cream. Simmer everything for about 15 minutes, while stirring in the mango chutney and simmering. Season with salt to taste. Then add the shrimp back in and reheat in the sauce; do not boil! Serve with any kind of pasta or a fresh baguette.