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Thai yellow curry combines a whole range of fragrant, fresh herbs and dried spices, it's much milder than its green and red cousins, because there's usually not as much chilli. Creamy, savory-sweet, yellow curry is rice’s best friend!
|Prawns (peeled, deveined)||10 pieces|
|Yellow Curry Paste||70g|
|Fish sauce||1 Tbsp|
|Potatoes (diced)||2 pieces|
|Onion (chopped)||½ piece|
|Cherry tomatoes (quartered)||6 pieces|
|Coconut sugar||1 tbsp|
Stir-fry the curry paste
Heat 1 Tbsp vegetable oil on high heat in a saucepan until very hot. Add the yellow curry paste and stir-fry for about 2 minutes before adding 4 Tbsp of coconut milk. Stir-fry the mixture until a distinct aroma develops.
Add the rest of the coconut milk
Lower the heat to prevent the curry from bubbling and burning. Add the remainder of the coconut milk (350ml), and then place the potatoes, onion, cherry tomatoes and 150ml of water into the saucepan. Bring to the boil.
Add the prawns
Add the prawns into the saucepan. Bring to the boil for no more than 5 minutes until they’re cooked through and turn pink. Then reduce the heat and season with the fish sauce and the sugar. Simmer for a short while to thicken the curry.
Plate your dish
Serve your Prawn Yellow Curry hot with steamed white rice and garnish with a handful of fresh coriander.