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Before you jump to Thai Yellow Curry with Mango & Prawns recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Benefits To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. You can cook thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:
- Use chili paste
- Use fish sauce
- Use tamarind sauce
- Get lemongrass stalks
- Provide lime
- Use bay leaf
- Get garlic cloves
- Provide shallot
- Prepare thumb fresh ginger
- Prepare fresh red chili
- Provide coconut milk
- Use cherry tomatoes OR 1 red bell pepper
- Use Prawns (I used frozen)
- Get frozen peas
- Take small mango
- Provide salted cashews
- You need Spices
- Use fresh coriander
- Provide Cumin
- You need Turmeric
- Use Curry
Instructions 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.
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