7 Delicious Homemade Thai Yellow Curry with Mango & Prawns

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Before you jump to Thai Yellow Curry with Mango & Prawns recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

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Choose a drive through at a restaurant that is known for catering to people with healthier palates. Arby’s by way of example, doesn’t provide burgers. You can have roast beef sandwiches, wraps and salads instead. Wendy’s, while no stranger to the hamburger, additionally includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds using its deep fried chicken parts and other terribly unhealthy items.

Logic says that one the simplest way to stay balanced is to sidestep the drive through and never eat fast food. While, usually, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let someone else produce your dinner. When you want wholesome menu items, you do not have to feel guilty about visiting the drive through.

We hope you got benefit from reading it, now let’s 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 it.

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

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