Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai yellow curry with mango & prawns. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Thai Yellow Curry with Mango & Prawns is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Thai Yellow Curry with Mango & Prawns is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first 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 that.
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The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Get 1 teaspoon chili paste
- Take 3 teaspoons fish sauce
- Make ready 2 teaspoons tamarind sauce
- Get 2 lemongrass stalks
- Make ready 1 lime
- Get 1 bay leaf
- Take 2 garlic cloves
- Prepare 1 shallot
- Make ready 1/2 thumb fresh ginger
- Make ready 1 fresh red chili
- Take 1 can coconut milk
- Make ready 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- Take Handful frozen peas
- Get 1 small mango
- Make ready Handful salted cashews
- Get Spices
- Take Bunch fresh coriander
- Take 1/2 teaspoon Cumin
- Prepare 1 teaspoon Turmeric
- Get 1 teaspoon Curry
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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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