Step-by-Step Guide to Prepare Speedy Thai Yellow Curry with Mango & Prawns

Thai Yellow Curry with Mango & Prawns.

Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, thai yellow curry with mango & prawns. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Thai Yellow Curry with Mango & Prawns is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look wonderful. Thai Yellow Curry with Mango & Prawns is something which I've loved my whole life.

To get started with this particular recipe, we have to 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 it.

The ingredients needed to make Thai Yellow Curry with Mango & Prawns:

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