• Peel the prawns (which is easy if you first immerse them in hot water for 2 minutes) and remove the brown thread, which tastes bitter. Keep the cups and dishes of the king prawns apart.
• Cut the cauliflower into small florets.
• Cut the unpeeled zucchini into bars of 3 cm long and 1/2 cm thick.
• Cut the tomatoes into pieces, remove them and cut into strips.
• Chop the coriander leaves coarsely.

1. Put the bowls and cups of the king prawns in a cooking pot together with the bay leaf and the peppercorns. Shower with water until everything is just below.
2. Boil for 10 minutes. Pour through a sieve and collect the cooking liquid.
3. Heat a wok or pan without fat and stir-fry the curry paste 2 min.
4. Add 3 dl of cooking water from the king prawns, the coconut milk, the peeled king prawns, the cauliflower florets and the zucchini stews to the curry paste and simmer for 6 to 8 minutes on a low heat.
5. Add the tomato strips and simmer for another 2 minutes.
6. Season with black pepper and salt and finish with the coarsely chopped coriander leaves.

Serve with basmatirice and OMER. Traditional Blond