15 Minute Thai Prawn Curry
A Thai red prawn curry ready in just 15 minutes!
Wok & Skillet
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Quick and Easy
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Thai Red Curry Paste
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Preheat the Oil in a saucepan over medium heat and fry the Red Pepper for about 5 minutes until soft
Add the Scallion, Thai Red Curry Paste, Fresh Cilantro and Chili Pepper, and stir-fry for 1 minute until fragrant.
Add the Coconut Milk and Chicken Stock and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.
Add in the King Prawns and Canned Chickpeas. simmer for 3-4 minutes until the prawns are defrosted and warmed through.
Stir in the Baby Spinach and add Fish Sauce and switch off.
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
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