Main dish

Curry of king prawns with cauliflower and zucchini


For 4 p:

  • 16 unpeeled raw king prawns (frozen)
  • 1 cauliflower
  • 1 courgette
  • 2 tomatoes
  • 1 plant of coriander
  • 2.5 dl coconut milk
  • 1 tbsp. green curry paste (jar)
  • 10 black pepper balls
  • 1 leaf of laurel
  • black pepper (mill)
  • salt



  • 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.

Finishing touch

Serve with basmatirice and OMER. Traditional Blond

The fruity, full-bodied character of OMER. Traditional Blond is a perfect combination with this curry.

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