Recipe: Appetizing Thai Yellow Curry with Mango & Prawns

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We hope you got benefit from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. You can have 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. Use 1 teaspoon of chili paste.
  2. Get 3 teaspoons of fish sauce.
  3. Provide 2 teaspoons of tamarind sauce.
  4. Take 2 of lemongrass stalks.
  5. Use 1 of lime.
  6. Get 1 of bay leaf.
  7. Take 2 of garlic cloves.
  8. You need 1 of shallot.
  9. You need 1/2 of thumb fresh ginger.
  10. Use 1 of fresh red chili.
  11. You need 1 can of coconut milk.
  12. Provide 4/5 of cherry tomatoes OR 1 red bell pepper.
  13. Get 8/10 of Prawns (I used frozen).
  14. Prepare Handful of frozen peas.
  15. Provide 1 of small mango.
  16. Prepare Handful of salted cashews.
  17. Prepare of Spices.
  18. You need Bunch of fresh coriander.
  19. Get 1/2 teaspoon of Cumin.
  20. You need 1 teaspoon of Turmeric.
  21. You need 1 teaspoon of 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..

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