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The one thing that some of you may already recognize is that by eating the right foods can have a huge effect on your health. It’s also advisable to understand that there are foods that you’ll need to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These sorts of foods are packed with bad fat and also have little or no nutritional value. In the following paragraphs we shall be going over foods that you ought to be eating that can help you remain in good health.
Citrus fruit will be one of the best things that you might have for your desserts, as opposed to having a piece of cake or even ice cream. Citrus fruits in addition supply you with vitamin C, along with other vitamins and minerals that can help keep you healthy. One desert that I have always loved is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.
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We hope you got benefit from reading it, now let’s go back to thai yellow curry with mango & prawns recipe. You can have thai yellow curry with mango & prawns using 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Thai Yellow Curry with Mango & Prawns:
- Provide 1 teaspoon chili paste
- Use 3 teaspoons fish sauce
- Use 2 teaspoons tamarind sauce
- Provide 2 lemongrass stalks
- Prepare 1 lime
- Provide 1 bay leaf
- You need 2 garlic cloves
- Provide 1 shallot
- Prepare 1/2 thumb fresh ginger
- Use 1 fresh red chili
- Take 1 can coconut milk
- Use 4/5 cherry tomatoes OR 1 red bell pepper
- Get 8/10 Prawns (I used frozen)
- You need Handful frozen peas
- Get 1 small mango
- Get Handful salted cashews
- You need Spices
- Take Bunch fresh coriander
- You need 1/2 teaspoon Cumin
- Get 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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