Recipe of Ultimate Thai Yellow Curry with Mango & Prawns

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thai yellow curry with mango & prawns. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai Yellow Curry with Mango & Prawns is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Thai Yellow Curry with Mango & Prawns is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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:

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