Recipe of Ultimate Thai Yellow Curry with Mango & Prawns
by Dollie Hubbard
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai yellow curry with mango & prawns. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Thai Yellow Curry with Mango & Prawns is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Thai Yellow Curry with Mango & Prawns is something that I have loved my whole life. They are nice and they look fantastic.
To get started 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 cook that.
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
Prepare 1 lime
Prepare 1 bay leaf
Make ready 2 garlic cloves
Get 1 shallot
Get 1/2 thumb fresh ginger
Take 1 fresh red chili
Prepare 1 can coconut milk
Make ready 4/5 cherry tomatoes OR 1 red bell pepper
Prepare 8/10 Prawns (I used frozen)
Take Handful frozen peas
Make ready 1 small mango
Prepare Handful salted cashews
Take Spices
Make ready Bunch fresh coriander
Make ready 1/2 teaspoon Cumin
Prepare 1 teaspoon Turmeric
Take 1 teaspoon Curry
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.
So that is going to wrap it up with this exceptional 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. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!