How to Make Favorite Thai Yellow Curry with Mango & Prawns

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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 Keeping Track of What You Consume: How to Do It Correctly.

When you start a diet one of the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping a food record helps you determine the foods you are eating as well as the foods you arent eating. One example is that, after tracking your food for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down will help you see specifically which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Record the time of day time you take in things. This enables you to see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and the way to work around those times. Youll notice, for example, that even though you eat lunch at the identical time every day, you also--without fail--start to snack as little as an hour later, every day. This will even make it easier to identify the times when you start to eat simply to give yourself something to do. This is extremely useful because understanding when youre vulnerable to snacking will help you fill those times with other activities that will keep you away from the candy aisle.

Record your mood when you eat. This really helps to demonstrate whether or not you use food as a response to emotional issues. This will also show you whether or not you gravitate in the direction of specific foods based on your mood. There a wide range of people who seek junk food when they feel angry or depressed and are quite as likely to select healthy things when they feel happy and content. When you focus on how you eat during your different moods and mental states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets 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 cook it.

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

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

Steps 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..

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