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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. To cook thai yellow curry with mango & prawns you only need 21 ingredients and 7 steps. Here is how you achieve that.

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