Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai yellow curry with mango & prawns. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal! Curious Table serves you this week a Thai-inspired yellow curry with fresh toppings and delightful mango with sticky rice-a dinner that is slightly spicy, slightly sweet, and entirely satisfying! Vegetarian, dairy-free, and gluten-free options available.
Thai Yellow Curry with Mango & Prawns is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Thai Yellow Curry with Mango & Prawns is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Prepare 1 teaspoon chili paste
- Make ready 3 teaspoons fish sauce
- Prepare 2 teaspoons tamarind sauce
- Prepare 2 lemongrass stalks
- Make ready 1 lime
- Prepare 1 bay leaf
- Prepare 2 garlic cloves
- Take 1 shallot
- Make ready 1/2 thumb fresh ginger
- Take 1 fresh red chili
- Get 1 can coconut milk
- Prepare 4/5 cherry tomatoes OR 1 red bell pepper
- Take 8/10 Prawns (I used frozen)
- Take Handful frozen peas
- Take 1 small mango
- Take Handful salted cashews
- Get Spices
- Take Bunch fresh coriander
- Make ready 1/2 teaspoon Cumin
- Make ready 1 teaspoon Turmeric
- Get 1 teaspoon Curry
I rotate between Red Curry Chicken (I usually order it mild and with brown rice) and Mango Yellow Curry. At lunch time the Mango Curry is much cheaper then it is on the dinner menu. Add the garlic and ginger and cook for another minute. The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip).
Steps to make Thai Yellow Curry with Mango & Prawns:
- 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).
- 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.
- Add the lemongrass, the bay leaf, the mango, half of the coriander, and half of the lime and cook for a minute.
- 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.
- Turn the heat down to low, cover with a lid and let it bubble away, being careful it does not dry up too much.
- 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.
- 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.
Add the garlic and ginger and cook for another minute. The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). The base of this Thai mango curry consists of usual suspects - onions and Thai curry paste, just like in Thai shrimp curry recipe (where squash adds sweetness similar to mango). Curry paste, red, yellow or green (I personally do not taste much difference) is a convenient one jar flavour base for Ukrainian Thai cooks like myself. Prior to this curry recipe, the only curry I'd make is the Japanese curry from a box.
So that is going to wrap this up with this special food thai yellow curry with mango & prawns recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
