Thai Curry with Cauliflower or Broccoli and Crab Tails

Coconut cream (available in Asian stores as milk, pressed in the block or possibly as powder or possibly in a can, but necessarily unsweetened, curry paste is also available in Asian stores) boil in a saucepan, add fish sauce, juice of a lemon, curry paste and sugar. Simmer on low heat for about five minutes until creamy.

In the meantime, blanch (scald) the raw frozen crab tails in a baking bowl of boiling hot water, drain after a minute and rinse with cold water. Drain well, then powder over with cornstarch (maize starch) and rub in.

Divide cauliflower and broccoli into roses, cut stalks into slices. At the beginning, form the stalks into the sauce, after three min add the roses. Cook gently for another five minutes, until the roses are also cooked al dente.

Now add the crayfish tails and simmer for another five minutes. Season the sauce again, add fresh herbs and serve hot.

In addition, of course: fragrant Thai rice.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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