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.