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Thai Yellow Curry with Mango & Prawns

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We hope you got insight from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. You can have thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:
  1. You need 1 teaspoon chili paste
  2. Take 3 teaspoons fish sauce
  3. Use 2 teaspoons tamarind sauce
  4. Get 2 lemongrass stalks
  5. You need 1 lime
  6. Prepare 1 bay leaf
  7. Provide 2 garlic cloves
  8. Get 1 shallot
  9. Prepare 12 thumb fresh ginger
  10. You need 1 fresh red chili
  11. Prepare 1 can coconut milk
  12. Use 45 cherry tomatoes OR 1 red bell pepper
  13. Take 810 Prawns (I used frozen)
  14. Take Handful frozen peas
  15. You need 1 small mango
  16. Provide Handful salted cashews
  17. Provide Spices
  18. Use Bunch fresh coriander
  19. You need 12 teaspoon Cumin
  20. Prepare 1 teaspoon Turmeric
  21. Get 1 teaspoon 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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