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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 Wholesome Energy Snacks.
Wholesome eating encourages a feeling of health and wellbeing. Increasing our consumption of healthy foods while reducing the intake of unhealthy kinds contributes to a more healthy feeling. Eating more fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for something to eat between meals. Finding snacks that really help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?
Whole grain meals are an outstanding choice for a fast wholesome snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. When you have to have a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain foods is always better than eating the refined grains we commonly find in our grocery stores.
There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. To make thai yellow curry with mango & prawns you need 21 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Thai Yellow Curry with Mango & Prawns:
- Get 1 teaspoon chili paste
- Use 3 teaspoons fish sauce
- Get 2 teaspoons tamarind sauce
- You need 2 lemongrass stalks
- Use 1 lime
- Get 1 bay leaf
- You need 2 garlic cloves
- You need 1 shallot
- Get 1/2 thumb fresh ginger
- Provide 1 fresh red chili
- Provide 1 can coconut milk
- Use 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- Take Handful frozen peas
- Get 1 small mango
- Get Handful salted cashews
- Take Spices
- You need Bunch fresh coriander
- You need 1/2 teaspoon Cumin
- Use 1 teaspoon Turmeric
- Take 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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