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Thai Yellow Curry with Mango & Prawns
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 do that.

The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
  1. Prepare 1 teaspoon chili paste
  2. Provide 3 teaspoons fish sauce
  3. Use 2 teaspoons tamarind sauce
  4. You need 2 lemongrass stalks
  5. Provide 1 lime
  6. Provide 1 bay leaf
  7. Take 2 garlic cloves
  8. You need 1 shallot
  9. Prepare 1/2 thumb fresh ginger
  10. Prepare 1 fresh red chili
  11. You need 1 can coconut milk
  12. Get 4/5 cherry tomatoes OR 1 red bell pepper
  13. Use 8/10 Prawns (I used frozen)
  14. Get Handful frozen peas
  15. Get 1 small mango
  16. Take Handful salted cashews
  17. Get Spices
  18. Provide Bunch fresh coriander
  19. Prepare 1/2 teaspoon Cumin
  20. Provide 1 teaspoon Turmeric
  21. Prepare 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.

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