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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 Spend less Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
The kitchen on its own gives you many small methods by which energy and money can be saved. Eco-friendly living is not that tough. It’s about being functional, more often than not.
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 only need 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Thai Yellow Curry with Mango & Prawns:
- Take 1 teaspoon chili paste
- Use 3 teaspoons fish sauce
- Provide 2 teaspoons tamarind sauce
- Take 2 lemongrass stalks
- You need 1 lime
- Take 1 bay leaf
- Provide 2 garlic cloves
- You need 1 shallot
- Use 1/2 thumb fresh ginger
- Use 1 fresh red chili
- Use 1 can coconut milk
- You need 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- Prepare Handful frozen peas
- Take 1 small mango
- Use Handful salted cashews
- You need Spices
- Use Bunch fresh coriander
- Provide 1/2 teaspoon Cumin
- Use 1 teaspoon Turmeric
- Provide 1 teaspoon Curry
Steps 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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