Easiest Way to Make Quick Thai Yellow Curry with Mango & Prawns

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, thai yellow curry with mango & prawns. It is one of my favorites. This time, I am going to 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 in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Thai Yellow Curry with Mango & Prawns is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Yellow Curry with Mango & Prawns:

1. Take 1 teaspoon chili paste
2. Make ready 3 teaspoons fish sauce
3. Prepare 2 teaspoons tamarind sauce
4. Make ready 2 lemongrass stalks
5. Get 1 lime
6. Make ready 1 bay leaf
7. Take 2 garlic cloves
8. Prepare 1 shallot
9. Make ready 1/2 thumb fresh ginger
10. Get 1 fresh red chili
11. Make ready 1 can coconut milk
12. Get 4/5 cherry tomatoes OR 1 red bell pepper
13. Get 8/10 Prawns (I used frozen)
14. Get Handful frozen peas
15. Take 1 small mango
16. Make ready Handful salted cashews
17. Make ready Spices
18. Take Bunch fresh coriander
19. Get 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 this up with this special food thai yellow curry with mango & prawns recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!