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Before you jump to Thai Yellow Curry with Mango & Prawns recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
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So you see, you don’t need to eat all that junk food when you want to feel better! Try a few of these hints instead.
We hope you got insight 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 need 21 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Thai Yellow Curry with Mango & Prawns:
- Provide chili paste
- Get fish sauce
- You need tamarind sauce
- Take lemongrass stalks
- You need lime
- Prepare bay leaf
- You need garlic cloves
- Take shallot
- You need thumb fresh ginger
- Take fresh red chili
- You need coconut milk
- Provide cherry tomatoes OR 1 red bell pepper
- Prepare Prawns (I used frozen)
- Use frozen peas
- Get small mango
- You need salted cashews
- Prepare Spices
- You need fresh coriander
- Provide Cumin
- Provide Turmeric
- You need Curry
Steps 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.
Curry paste, red, yellow or green (I personally do not taste much difference) is a convenient one jar flavour base for. Spice things up with this healthy vegan Thai yellow curry recipe from Australian Women's Weekly's Almost Vegetarian cookbook. 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. Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy.
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