Thai Yellow Curry with Mango & Prawns
Thai Yellow Curry with Mango & Prawns

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai yellow curry with mango & prawns. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Thai Yellow Curry with Mango & Prawns is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Thai Yellow Curry with Mango & Prawns is something that I’ve loved my whole life.

To get started with this recipe, we must 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 it.

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