Thai Yellow Curry with Mango & Prawns
Thai Yellow Curry with Mango & Prawns

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, thai yellow curry with mango & prawns. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Yellow Curry with Mango & Prawns is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Thai Yellow Curry with Mango & Prawns is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
  1. Get 1 teaspoon chili paste
  2. Take 3 teaspoons fish sauce
  3. Prepare 2 teaspoons tamarind sauce
  4. Take 2 lemongrass stalks
  5. Make ready 1 lime
  6. Take 1 bay leaf
  7. Get 2 garlic cloves
  8. Make ready 1 shallot
  9. Prepare 1/2 thumb fresh ginger
  10. Make ready 1 fresh red chili
  11. Make ready 1 can coconut milk
  12. Make ready 4/5 cherry tomatoes OR 1 red bell pepper
  13. Take 8/10 Prawns (I used frozen)
  14. Make ready Handful frozen peas
  15. Get 1 small mango
  16. Take Handful salted cashews
  17. Take Spices
  18. Get Bunch fresh coriander
  19. Take 1/2 teaspoon Cumin
  20. Get 1 teaspoon Turmeric
  21. Get 1 teaspoon Curry
Instructions to make Thai Yellow Curry with Mango & Prawns:
  1. Defrost the prawns. Grate the garlic and ginger, chop the shallot, the fresh chili and the mango, halves the cherry tomatoes (or chop the red bell pepper).
  2. In a medium pot, over a medium fire, heat the fish sauce and the chili paste (adjust the quantity to your liking and the level of spice of your available paste!) for a minute, then add the garlic, the ginger, the shallot and the cashews until lucid & brown, then add the tomatoes (or peppers) and the frozen peas until soft.
  3. Add the lemongrass, the bay leaf, the mango, half of the coriander, and half of the lime and cook for a minute.
  4. Add the coconut milk (and a splash of water if needed), then add the spices – Cumin (I personally do not digest it well, but feel free to adjust the quantities to your liking!), Turmeric, and Curry, and stir well to combine.
  5. Turn the heat down to low, cover with a lid and let it bubble away, being careful it does not dry up too much.
  6. When nearly ready, add the prawns for a few minutes (I do not like them overcooked!), then remove from the heat, remove the lemongrass stalks, add the tamarind sauce, stir well, and you are ready to serve.
  7. I like to serve it in little clay serving pots with rice, Thai prawns crackers and sweet chili sauce; garnish with the remaining lime, coriander, and fresh chili.

So that is going to wrap it up for this exceptional food thai yellow curry with mango & prawns recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!