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The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:
- You need chili paste
- Take fish sauce
- Use tamarind sauce
- You need lemongrass stalks
- Use lime
- Use bay leaf
- Provide garlic cloves
- Provide shallot
- Take thumb fresh ginger
- Get fresh red chili
- Use coconut milk
- Use cherry tomatoes OR 1 red bell pepper
- You need Prawns (I used frozen)
- Prepare frozen peas
- Get small mango
- Use salted cashews
- Take Spices
- You need fresh coriander
- Use Cumin
- Provide Turmeric
- Use Curry
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.
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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