I love Thai food. This is a recipe that I’ve Italianised, with fish stock and the usual extra virgin olive oil.

Ingredients:

900 gr prawns, cleaned of their shells (about 600 gr of clean prawns)

1 tsp ground turmeric

3 Tbsp E V Olive oil

1 branch of parsley

1 shallot, finely sliced

1 tsp red curry paste (recipe at the bottom)

40 gr fresh chilli pepper, seeded and finely sliced

2 garlic cloves, mince

For the stock:

Water, as needed

1 carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

1 onion, roughly chopped

40 gr fresh ginger, roughly chopped

Olive oil as needed

Marinate the prawns in a bowl with a tbsp of olive oil, the turmeric and a pinch of black pepper while preparing the rest.

To prepare the fish stock heat the oil in a large pan, when hot add the prawns shells and the chopped vegetables and let brown on a high heat for a few minutes, stirring often. Cover with water, bring to a boil then let simmer for about an hour. Once ready, sieve it and keep the stock on the side.

Heat some of the stock in a large frying pan and add the shallot, celery, garlic and chilli. Cook on a high heat for about 5 minutes adding stock if needed. Add the shrimps, the rest of the stock and the curry paste and cook on a medium heat for about ten minutes. Your curry’s ready!

Ingredients for the red curry paste:

1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground black pepper

1 medium red bell pepper (seeds removed and chopped)

2-4 medium red chillies

1 stalk of lemongrass (trimmed and chopped)

1 heaped Tbsp fresh ginger

3 garlic cloves (peeled)

1 Tbsp fresh turmeric

1/2 tsp sea salt

3 Tbsp lemon juice

1 lime, zested and juiced

6 spring onions, trimmed and chopped

3 Tbsp avocado oil

1 Tbsp honey

Blitz all the ingredients in a food processor until smooth, the lemongrass may take some time.

It keeps in an air-tight container for up to two weeks in the fridge.