Thai Yellow Curry with Mango & Prawns.
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Composition Thai Yellow Curry with Mango & Prawns:
- You need 1 teaspoon chili paste.
- Give 3 teaspoons - fish sauce.
- Give 2 teaspoons of tamarind sauce.
- Need 2 - lemongrass stalks.
- Need 1 of lime.
- Prepare 1 bay leaf.
- Require 2 - garlic cloves.
- Give 1 - shallot.
- Give 1/2 thumb fresh ginger.
- Prepare 1 for fresh red chili.
- Prepare 1 can - coconut milk.
- Give 4/5 of cherry tomatoes OR 1 red bell pepper.
- Require 8/10 - Prawns (I used frozen).
- Need Handful for frozen peas.
- Give 1 small mango.
- Provide Handful of salted cashews.
- Need - Spices.
- Require Bunch for fresh coriander.
- Provide 1/2 teaspoon for Cumin.
- You need 1 teaspoon of Turmeric.
- Prepare 1 teaspoon Curry.
Thai Yellow Curry with Mango & Prawns making process:
- 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)..
- 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..
- Add the lemongrass, the bay leaf, the mango, half of the coriander, and half of the lime and cook for a minute..
- 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..
- Turn the heat down to low, cover with a lid and let it bubble away, being careful it does not dry up too much..
- 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..
- 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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