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Recommendation to Producing Perfect Thai Yellow Curry with Mango & Prawns

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Thai Yellow Curry with Mango & Prawns

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To make an extraordinary Thai Yellow Curry with Mango & Prawns, below are the materials needed:

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

After preparing the materials, now you are good to cook your tasty Thai Yellow Curry with Mango & Prawns by following the instructions below:

  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..

The base of this Thai mango curry consists of usual suspects - onions and Thai curry paste, just like in Thai shrimp curry recipe (where squash adds sweetness similar to mango). Curry paste, red, yellow or green (I personally do not taste much difference) is a convenient one jar flavour base for Ukrainian Thai cooks like myself. Prior to this curry recipe, the only curry I'd make is the Japanese curry from a box. Glico's curry is so convenient and yummy! However, I wanted to make curry from scratch.

Recipe : Thai Yellow Curry with Mango & Prawns

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