15 Minute Thai Prawn Curry

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A Thai red prawn curry ready in just 15 minutes!

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Ingredients

- Serves 4 +

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1 Tbsp Oil

2 Red Pepper

4 Scallion

1 Tbsp Thai Red Curry Paste

2 Tbsp Fresh Cilantro

1/4 tsp Chili Pepper

400 mL Coconut Milk

1/2 cup Chicken Stock

7 oz King Prawns

400 g Canned Chickpeas

50 g Baby Spinach

to taste Fish Sauce

Directions HIDE IMAGES

STEP 1

Preheat the Oil in a saucepan over medium heat and fry the Red Pepper for about 5 minutes until soft

STEP 2

Add the Scallion, Thai Red Curry Paste, Fresh Cilantro and Chili Pepper, and stir-fry for 1 minute until fragrant.

STEP 3

Add the Coconut Milk and Chicken Stock and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.

STEP 4

Add in the King Prawns and Canned Chickpeas. simmer for 3-4 minutes until the prawns are defrosted and warmed through.

STEP 5

Stir in the Baby Spinach and add Fish Sauce and switch off.

STEP 6

Serve over rice, a sprinkle of crispy shallots and some fresh coriander.

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