Fast Guide to Homemade Tasty Thai Yellow Curry with Mango & Prawns

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To cook an unforgettable Thai Yellow Curry with Mango & Prawns, here are the materials needed:

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

After readying the ingridients, now you are ready 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..

Add the garlic and ginger and cook for another minute. 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 kaffir lime leaves (key tip). 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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