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The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:
- Use 1 teaspoon chili paste
- You need 3 teaspoons fish sauce
- Get 2 teaspoons tamarind sauce
- Use 2 lemongrass stalks
- Prepare 1 lime
- You need 1 bay leaf
- Use 2 garlic cloves
- Provide 1 shallot
- Take 1/2 thumb fresh ginger
- Provide 1 fresh red chili
- Use 1 can coconut milk
- Provide 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- You need Handful frozen peas
- You need 1 small mango
- Provide Handful salted cashews
- Prepare Spices
- Provide Bunch fresh coriander
- Provide 1/2 teaspoon Cumin
- Provide 1 teaspoon Turmeric
- Get 1 teaspoon Curry
Instructions to make Thai Yellow Curry with Mango & Prawns:
- 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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