Yellow Thai curry with shrimp and tomatoes

Ingredients for 2 servings:

• 16 shrimp(s), approx. 14 cm, peeled
• 4 tbsp sunflower oil
• 5 kemiri nuts, alternatively macadamia nuts (see note)
• 6 small onions, red
• 2 medium-sized garlic cloves
• 1 Pepper, red, long, mild
• 20 g turmeric (turmeric root)
• 10 g ginger
• 10 g galangal
• 100 g coconut water (Asian shop, drinks)
• 3 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 2 tbsp oyster sauce (saus tiram)
• 4 small onions, red
• 3 small garlic cloves
• 2 small chili peppers, green
• 2 tbsp celery (stalks)
• 4 m.-large tomato(s), fully ripe
• n. B. Mung bean sprouts
• Chives, finely chopped, fresh
• 3 slices of carrot
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

This medium-hot, spicy curry is served with fragrant rice.

Wash the fresh and thawed shrimp, strain, and drain well. Roll the kaffir lime leaf lengthwise and slice the roll crosswise into thin strands. Split the kemiri nuts lengthwise and cut each half lengthwise and crosswise. Discard any old, rancid, or moldy ones (see note). Heat in a dry pan and when the tips turn brown, remove from the pan and set aside. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash, peel, and thinly slice the roots (turmeric and ginger). Remove the stems from the red chili pepper, wash them, and cut crosswise into approximately 4 mm wide pieces—reserve three for garnish. Wash, peel, and thinly slice the roots (turmeric, galangal, and ginger). Wear household gloves when handling the turmeric! Cut out the tough roots of the galangal. Heat a wok, add 2 tablespoons of the sunflower oil, and bring to a boil. Add the onions and garlic cloves and stir-fry until translucent. Add the remaining solid ingredients and stir-fry for 2 minutes. Deglaze with the coconut water. Add the fish and oyster sauce. Cover and simmer for 5 minutes, remove from the heat, and allow to cool slightly. Transfer to a blender and puree on high for 1 minute. Transfer the puree to a small casserole dish, simmer until smooth, and keep warm. For the vegetables, decapitate both ends of the onions and garlic cloves, peel, and chop into small pieces. Wash the small green chilies and slice thinly across, leaving the seeds on and discarding the stalks. Wash the fresh celery, shake dry, and pick off any unblemished leaves, chop, and freeze. Cut the leafless and unblemished stalks crosswise into approximately 3mm wide rolls. Take the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and thaw. Remove the stalks from the tomatoes, peel them, quarter them lengthwise, and remove the green core and seeds. Halve the quarters crosswise. Heat a clean wok, add the rest of the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add all the vegetables except the tomatoes and stir-fry for 1 minute, then add the prawns and stir-fry briefly. Deglaze with the sauce and continue stirring. Once the prawns have turned pink, pour the curry into the warmed serving dish, garnish, and enjoy warm. Serve with fragrant rice. Note: Kemiri nuts, like almonds and peanuts, are two-piece. The two halves are held together at the edge, similar to bean pods. Kemiri nuts are split by standing them on their edge and cutting into the top edge with a sharp knife. There’s a hollow space in the center of the nut where mold tends to grow. If you see a grayish film here, put it in the organic waste. The same goes for nuts that feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are essentially white. Clearly yellow nuts are outdated, usually rancid, and should only be disposed of as organic waste. Macadamia nuts, which are sold as substitutes for Kemiri nuts, are much more expensive in Asia than Kemiri nuts and are not used for cooking. They don’t need to be roasted.