Recipe of Award-winning Thai Yellow Curry with Mango & Prawns

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We hope you got benefit from reading it, now lets go back to thai yellow curry with mango & prawns recipe. You can have thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:

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

Steps 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..

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