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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special 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 foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Thai Yellow Curry with Mango & Prawns is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
  1. Make ready 1 teaspoon chili paste
  2. Take 3 teaspoons fish sauce
  3. Take 2 teaspoons tamarind sauce
  4. Make ready 2 lemongrass stalks
  5. Get 1 lime
  6. Take 1 bay leaf
  7. Prepare 2 garlic cloves
  8. Make ready 1 shallot
  9. Make ready 1/2 thumb fresh ginger
  10. Make ready 1 fresh red chili
  11. Prepare 1 can coconut milk
  12. Take 4/5 cherry tomatoes OR 1 red bell pepper
  13. Make ready 8/10 Prawns (I used frozen)
  14. Prepare Handful frozen peas
  15. Prepare 1 small mango
  16. Take Handful salted cashews
  17. Prepare Spices
  18. Make ready Bunch fresh coriander
  19. Make ready 1/2 teaspoon Cumin
  20. Make ready 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 with this special food thai yellow curry with mango & prawns recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!