Thai Yellow Curry with Mango & Prawns
Thai Yellow Curry with Mango & Prawns

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai yellow curry with mango & prawns. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai Yellow Coconut Curry with Mango. Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!

Thai Yellow Curry with Mango & Prawns is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Thai Yellow Curry with Mango & Prawns is something that I have loved my entire life.

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

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

It's so good - especially if you treat yoself with the coconut Excuse me while I go back to the fridge for those leftovers I meeeeeean…. A creamy, hearty, delicious curry that's customizable and so satisfying! The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with. This easy Thai Yellow Curry recipe tastes straight out of a restaurant!

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.

It's wonderfully creamy, bursting with flavorful chicken and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot! This Thai Yellow Curry recipe is my go-to "what's for dinner" recipe and I guarantee it will be a new. Thai Mango Curry is healthy plant based curry recipe with lentils, mango, crispy baby potatoes and simple curry paste coconut milk sauce, ready And as baby potatoes go, as a true Eastern European I like them crisped in healthy fats. Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with several other ingredients to make a paste.

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