Good Idea to Producing Yummy Thai Yellow Curry with Mango & Prawns

Wishing to eat Thai Yellow Curry with Mango & Prawns a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with clear ways on cooking a Thai Yellow Curry with Mango & Prawns like a famous chef made.

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.

To make an extraordinary Thai Yellow Curry with Mango & Prawns, below are the components needed:

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

After readying the ingridients, next you are ready to make your tasty Thai Yellow Curry with Mango & Prawns by following the procedures on this section:

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 so good - especially if you treat yoself with the coconut Excuse me while I go back to the fridge for those leftovers I meeeeeean…. Yellow curry is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli than other curries. No need to use a store-bought curry paste in this healthy vegetarian yellow Thai curry, as this recipe uses curry powder, turmeric, and chili sauce. If you're new to vegetarian or Thai cooking, this is a simple recipe to start out with.

Recipe : Thai Yellow Curry with Mango & Prawns

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Simple tips to make Thai Yellow Curry with Mango & Prawns

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