Steps to Make Jamie Oliver Thai Yellow Curry with Mango & Prawns

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, thai yellow curry with mango & prawns. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Thai Yellow Curry with Mango & Prawns is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Thai Yellow Curry with Mango & Prawns is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you can achieve that.

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

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

Instructions 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.

So that’s going to wrap this up for this exceptional food thai yellow curry with mango & prawns recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!