Thai Yellow Curry with Mango & Prawns
Thai Yellow Curry with Mango & Prawns

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, thai yellow curry with mango & prawns. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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! Add in the bell pepper and tofu and bring everything to a simmer. Stir and cook for an additional minute, then remove from heat.

Thai Yellow Curry with Mango & Prawns is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Thai Yellow Curry with Mango & Prawns is something that I have loved my whole life.

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

This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk. Mango Curry (Keri Nu Shaak) - Wednesday Warm, Snug and Spicy This traditional Gujuarati dish is a whole new level of comfort that you didn't even know you needed in your life. Made with unripe mango, it's spicy, tangy, sweet, and saucy all at the same time. Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews!

Instructions to make Thai Yellow Curry with Mango & Prawns:
  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.

Made with unripe mango, it's spicy, tangy, sweet, and saucy all at the same time. 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 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.

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