White Curry with King Prawns, Basil and Bread Sticks

First stands the tailoring.

Please cut quite small: two stalks of lemongrass, a soup spoon of ginger, two cloves of garlic, six spring onions, two green chili peppers (preferably without seeds), a tiny bit of coriander and two large handfuls of basil. Add a few kaffir lime leaves, a tiny bit of coriander seeds (roast briefly in a frying pan beforehand), black pepper, juice and zest of four limes, and three soup spoons of olive oil.

Put all this in a hand mixer and whisk until smooth. Pass through a sieve into a saucepan. Then add four tablespoons (or just to taste) of coconut milk.

Still flat the bread sticks.

Cut toast into strips, place in grill pan. Drizzle with curry oil, season a little with salt, season with pepper and sugar. Grill in skillet until bread sticks have a nice pattern and are a little crispy. Place in the frying pan and set aside.

Then the crab tails.

Olive oil get hot (if smoke comes up, that’s different than the pope’s choice. Now you’ve lost, the oil is too hot and you start over). Add a few scallions and garlic to skillet, sauté until translucent, then give the king prawns a quick, hearty sauté. Season with salt and pepper. Now add a few small plucked lettuce leaves and a lot of basil, cut into small strips, and pull everything together a little bit.

Put it in the plate.

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