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15 Minute Thai Prawn Curry

12 INGREDIENTS • 6 STEPS • 15MINS

15 Minute Thai Prawn Curry

Recipe

5.0

6 ratings
A Thai red prawn curry ready in just 15 minutes!
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A Thai red prawn curry ready in just 15 minutes!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

15MINS

Total Time

$2.87

Cost Per Serving

Ingredients

Servings
4
us / metric
Oil
1 Tbsp
Oil
Red Chili Pepper
2
Red Chili Peppers, deseeded, finely chopped
Scallion
1 bunch
Scallion, finely sliced
4 scallions per 4 servings
Thai Red Curry Paste
1 Tbsp
Thai Red Curry Paste
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Chili Pepper
1/4 tsp
Chili Pepper
Coconut Milk
400 mL
Coconut Milk
Chicken Stock
120 mL
Chicken Stock
King Prawns
200 g
King Prawns, peeled
or thawed and drained Fish sauce to taste
Canned Chickpeas
400 g
Canned Chickpeas, rinsed, drained
Fresh Baby Spinach
50 g
Fresh Baby Spinach, thawed, drained
optional
Fish Sauce
to taste
Fish Sauce

Nutrition Per Serving

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Calories
419
Fat
28.5 g
Protein
22.1 g
Carbs
23.2 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Preheat the Oil (1 Tbsp) in a saucepan over medium heat and fry the Red Chili Peppers (2) for about 5 minutes until soft.
step 1 Preheat the Oil (1 Tbsp) in a saucepan over medium heat and fry the Red Chili Peppers (2) for about 5 minutes until soft.
step 2
Add the Scallion (1 bunch), Thai Red Curry Paste (1 Tbsp), Fresh Cilantro (2 Tbsp) and Chili Pepper (1/4 tsp), and stir-fry for 1 minute until fragrant.
step 2 Add the Scallion (1 bunch), Thai Red Curry Paste (1 Tbsp), Fresh Cilantro (2 Tbsp) and Chili Pepper (1/4 tsp), and stir-fry for 1 minute until fragrant.
step 3
Add the Coconut Milk (400 mL) and Chicken Stock (120 mL) and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.
step 3 Add the Coconut Milk (400 mL) and Chicken Stock (120 mL) and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.
step 4
Add in the King Prawns (200 g) and Canned Chickpeas (400 g). simmer for 3-4 minutes until the prawns are defrosted and warmed through.
step 4 Add in the King Prawns (200 g) and Canned Chickpeas (400 g). simmer for 3-4 minutes until the prawns are defrosted and warmed through.
step 5
Stir in the Fresh Baby Spinach (50 g) and add Fish Sauce (to taste) and switch off.
step 5 Stir in the Fresh Baby Spinach (50 g) and add Fish Sauce (to taste) and switch off.
step 6
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
step 6 Serve over rice, a sprinkle of crispy shallots and some fresh coriander.

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