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Thai Yellow Curry with Mango & Prawns
Thai Yellow Curry with Mango & Prawns

Before you jump to Thai Yellow Curry with Mango & Prawns recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

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Although it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. If you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the maximum energy savings by fully loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes by using heat, utilize the cool dry or air dry options to increase the money you save.

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We hope you got insight from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. To cook thai yellow curry with mango & prawns you need 21 ingredients and 7 steps. Here is how you do that.

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

Serve this Yellow Curry with rice, zoodles, noodles, quinoa - whatever makes your. No need to use a store-bought curry paste in this healthy vegetarian yellow Thai curry, as this recipe uses curry powder, turmeric, and chili sauce. If you're new to vegetarian or Thai cooking, this is a simple recipe to start out with. What makes this simple homemade vegan curry recipe so effortless to. A creamy, hearty, delicious curry that's customizable and so satisfying!

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