This prawn curry with coconut milk and dried apricots is a recipe that I have been perfecting over time, inspired by my trips through Southeast Asia and adapted to the flavors that I enjoy most at home. I remember the first time I tried a similar curry in a small restaurant in Thailand; the explosion of sweet, salty and spicy flavors captivated me instantly. I wanted to recreate that magic, but giving it a personal touch with the dried apricots, an ingredient very present in Mediterranean cuisine. The prawns are the star of the dish, providing their delicate flavor and firm texture. It is important that they are fresh so that the result is optimal. The ground curry, of course, is essential for the characteristic flavor of the dish. I usually use a mild curry blend, but you can adjust the amount and type according to your preference for spiciness. The onion, carrot and peppers, cut finely, form the aromatic base of the sauté, providing sweetness and a crunchy touch. The dried apricots, rehydrated, add a sweet note and a chewy texture that contrasts wonderfully with the seafood. The coconut milk gives it creaminess and softens the spiciness, while the fish stock, made with the heads of the prawns, intensifies the seafood flavor. By using the Thermomix®, the preparation is greatly simplified. It is crucial not to exceed the cooking time of the prawns so that they do not become rubbery. The left turn is essential to prevent them from falling apart during cooking. If you don't have homemade fish stock, you can use a good quality one bought in the store, but the flavor will not be the same. To rehydrate the dried apricots, you can use hot water or even a little white wine to give them a more sophisticated touch. If you want a vegetarian or vegan version, you can substitute the prawns with firm tofu cut into cubes or with cooked chickpeas. Instead of fish stock, use vegetable broth. To vary the flavors, you can add grated fresh ginger, chopped coriander, lime juice or even a little fish sauce (if you are not vegan). Serve this curry with steamed basmati rice so that it absorbs the sauce well. You can decorate with chopped fresh coriander, lime zest and a few slices of red chili for an extra touch of color and flavor. You can also accompany it with warm naan bread to dip in the sauce. The prawn curry can be stored in the refrigerator for a maximum of two days. To reheat it, do it over low heat in a saucepan or in the microwave. You can also prepare it in advance and freeze it, although the texture of the prawns may change slightly. If you freeze it, add the prawns just before serving so that they don't overcook.

Prawn Curry with Coconut Milk and Dried Apricots

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Rehydrate the dried apricots

Prepare the fumet

Chop the onion

Sauté the vegetables

Add the liquid ingredients and spices

Cook the prawns

Serve

Finished cooking? Great! 🎉

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