15 Minute Thai Prawn Curry
A Thai red prawn curry ready in just 15 minutes!
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Quick and Easy
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deseeded, finely chopped Red Chili Pepper
finely sliced Scallion
Thai Red Curry Paste
chopped Fresh Cilantro
peeled King Prawns
rinsed, drained Canned Chickpeas
thawed, drained Fresh Baby Spinach
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Preheat the Oil (1 tablespoon) in a saucepan over medium heat and fry the Red Chili Pepper (2) for about 5 minutes until soft
Add the Scallion (4), Thai Red Curry Paste (1 tablespoon), Fresh Cilantro (2 tablespoon) and Chili Pepper (1/4 teaspoon), and stir-fry for 1 minute until fragrant.
Add the Coconut Milk (400 milliliter) and Chicken Stock (1/2 cup) and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.
Add in the King Prawns (7 ounce) and Canned Chickpeas (400 gram). simmer for 3-4 minutes until the prawns are defrosted and warmed through.
Stir in the Fresh Baby Spinach (50 gram) and add Fish Sauce (to taste) and switch off.
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
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Sergio at SideChef
That plate looks yummy, Alex! Thanks for sharing! 👏🏼👏🏼👏🏼
I loosely followed the recipe and I still loved it. Thank you.
Sergio at SideChef
Glad you liked it, and that picture looks amazing! It does depend on our own taste the amount of extra spice we can add. That’s why it’s always fun to try the recipe while we cook and keep experimenting! 😉
I made this dish today and it was a succes. However it may depend on the curry paste how much you should use. I had 5 people eating including me and used the pre calculated amount for 6 people the instructions said to use 1 to 1.5 table spoons of curry paste but in my opinion it was too little curry so I added more while tasting. Also pay attention of you serve it with rice. I used sticky rice and it fills you up pretty quick. overall it was a succes and not that hard to make
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