Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, thai yellow curry with mango & prawns. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Thai Yellow Curry with Mango & Prawns is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Thai Yellow Curry with Mango & Prawns is something which I have loved my whole life.
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! Add in the bell pepper and tofu and bring everything to a simmer.
To begin with this recipe, we must 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 it.
The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Prepare 1 teaspoon chili paste
- Take 3 teaspoons fish sauce
- Get 2 teaspoons tamarind sauce
- Get 2 lemongrass stalks
- Make ready 1 lime
- Get 1 bay leaf
- Make ready 2 garlic cloves
- Get 1 shallot
- Get 1/2 thumb fresh ginger
- Make ready 1 fresh red chili
- Get 1 can coconut milk
- Get 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- Make ready Handful frozen peas
- Make ready 1 small mango
- Make ready Handful salted cashews
- Prepare Spices
- Make ready Bunch fresh coriander
- Prepare 1/2 teaspoon Cumin
- Get 1 teaspoon Turmeric
- Make ready 1 teaspoon Curry
This flavorful, hearty and warming meal comes together so easily. Mango brings a bright, sweet and slightly tart dimension to elevate the dish. Jasmine rice rounds out this nutritious bowl of comfort. Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews!
Instructions to make Thai Yellow Curry with Mango & Prawns:
- 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).
- 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.
- Add the lemongrass, the bay leaf, the mango, half of the coriander, and half of the lime and cook for a minute.
- 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.
- Turn the heat down to low, cover with a lid and let it bubble away, being careful it does not dry up too much.
- 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.
- 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.
Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal! Thai Style Mango Curry A Thai style mango curry that's packed with flavor. I like to spoon some of the curry liquid over the rice. Prior to this curry recipe, the only curry I'd make is the Japanese curry from a box. Glico's curry is so convenient and yummy!
So that’s going to wrap this up with this exceptional food thai yellow curry with mango & prawns recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
