Cooking Instructions
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Step 1
Preheat the
Oil (15 mL)
in a saucepan over medium heat and fry the
Red Chili Peppers (2)
for about 5 minutes until soft.
Step 2
Add the
Scallions (1 bunch)
,
Thai Red Curry Paste (25 g)
,
Fresh Cilantro (2 g)
and
Chili Peppers (as needed)
, 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 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 6
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
