Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai yellow curry with mango & prawns. One of my favorites food recipes. This time, I am going to make it a bit tasty. 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 popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Thai Yellow Curry with Mango & Prawns is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Get chili paste
- Get fish sauce
- Get tamarind sauce
- Make ready lemongrass stalks
- Take lime
- Get bay leaf
- Make ready garlic cloves
- Prepare shallot
- Take thumb fresh ginger
- Take fresh red chili
- Prepare coconut milk
- Prepare cherry tomatoes OR 1 red bell pepper
- Get Prawns (I used frozen)
- Take frozen peas
- Prepare small mango
- Make ready salted cashews
- Get Spices
- Prepare fresh coriander
- Make ready Cumin
- Get Turmeric
- Get 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…. 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! It's wonderfully creamy, bursting with flavorful chicken and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot!
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.
This Thai Yellow Curry recipe is my go-to "what's for dinner" recipe and I guarantee it will be a new. A creamy, hearty, delicious curry that's customizable and so satisfying! Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. 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. 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.
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