Recipe: At Home Thai Yellow Curry with Mango & Prawns

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Recipe: At Home Thai Yellow Curry with Mango & Prawns
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Recipe: At Home Thai Yellow Curry with Mango & Prawns Delicious, fresh and tasty.

Thai Yellow Curry with Mango & Prawns. Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal! Stir and cook for an additional minute, then remove from heat.

In a mixer-jar combine, the lemongrass, galangal or ginger, onions, dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric powder.

Thai red curries are normally spicier than yellow (the yellow comes from turmeric) and the Thai green curry paste is the spiciest.

In addition to all the gorgeous flavors in the curry paste, we're upping the flavour ante with fresh ginger and garlic and the mango adds an incredible sweetness that blends so well with the other savory flavors.

You can have Thai Yellow Curry with Mango & Prawns using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thai Yellow Curry with Mango & Prawns

  1. Prepare 1 teaspoon of chili paste.

  2. It’s 3 teaspoons of fish sauce.

  3. Prepare 2 teaspoons of tamarind sauce.

  4. Prepare 2 of lemongrass stalks.

  5. It’s 1 of lime.

  6. Prepare 1 of bay leaf.

  7. Prepare 2 of garlic cloves.

  8. It’s 1 of shallot.

  9. You need 1/2 of thumb fresh ginger.

  10. Prepare 1 of fresh red chili.

  11. It’s 1 can of coconut milk.

  12. Prepare 4/5 of cherry tomatoes OR 1 red bell pepper.

  13. Prepare 8/10 of Prawns (I used frozen).

  14. You need Handful of frozen peas.

  15. You need 1 of small mango.

  16. You need Handful of salted cashews.

  17. You need of Spices.

  18. Prepare Bunch of fresh coriander.

  19. It’s 1/2 teaspoon of Cumin.

  20. Prepare 1 teaspoon of Turmeric.

  21. You need 1 teaspoon of Curry.

I rotate between Red Curry Chicken (I usually order it mild and with brown rice) and Mango Yellow Curry.

At lunch time the Mango Curry is much cheaper then it is on the dinner menu.

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!

Thai Yellow Curry with Mango & Prawns step by step

  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..

However, I wanted to make curry from scratch.

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).

To make Thai Mango Chickpea Curry: in a large skillet or pot heat the oil over medium-high heat.

Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring until fragrant.

The thing is that I don't normally post on Thursdays, but sometimes life tells you to make Thai Yellow Curry Paste, and as a result, you need to share a recipe that uses it on the very next day.