Recipe of Speedy Thai Yellow Curry with Mango & Prawns

Thai Yellow Curry with Mango & Prawns.

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai yellow curry with mango & prawns. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Thai Yellow Curry with Mango & Prawns is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. Thai Yellow Curry with Mango & Prawns is something which I've loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you can achieve that.

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

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