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The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Use chili paste
- Get fish sauce
- Prepare tamarind sauce
- You need lemongrass stalks
- Use lime
- Take bay leaf
- Prepare garlic cloves
- Get shallot
- Get thumb fresh ginger
- Use fresh red chili
- Use coconut milk
- Get cherry tomatoes OR 1 red bell pepper
- Prepare Prawns (I used frozen)
- Get frozen peas
- Provide small mango
- Prepare salted cashews
- Take Spices
- Provide fresh coriander
- Get Cumin
- Use Turmeric
- Use 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.
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