Here is how Thai Yellow Curry with Mango & Prawns might help you in weight reduction
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Before you jump to Thai Yellow Curry with Mango & Prawns recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware that you must have a healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that getting regular exercise and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, however, that a number of specific foods are good for making your heart feel better? Keep reading to discover which foods are best for your heart.
Blueberries are great for your heart. Blueberries are rich in antioxidants, in particular pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. Pterostilbene is an antioxidant that helps the body be better at processing fats and choelsterol. The easier it is for your body to process fat and cholesterol, the less probable it is for those things to build up in your arteries and cause problems for your heart. That, in effect, helps your heart be in great condition.
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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 it.
The ingredients needed to prepare Thai Yellow Curry with Mango & Prawns:
- Get 1 teaspoon chili paste
- Take 3 teaspoons fish sauce
- Get 2 teaspoons tamarind sauce
- Get 2 lemongrass stalks
- Provide 1 lime
- Take 1 bay leaf
- You need 2 garlic cloves
- Use 1 shallot
- Prepare 1/2 thumb fresh ginger
- You need 1 fresh red chili
- Prepare 1 can coconut milk
- Take 4/5 cherry tomatoes OR 1 red bell pepper
- Use 8/10 Prawns (I used frozen)
- Get Handful frozen peas
- Prepare 1 small mango
- Provide Handful salted cashews
- You need Spices
- Use Bunch fresh coriander
- Take 1/2 teaspoon Cumin
- You need 1 teaspoon Turmeric
- You need 1 teaspoon 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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