15 Minute Thai Prawn Curry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Oil

2

Red Chili Peppers , deseeded, finely chopped

1 bunch

Scallions , finely sliced

4 scallions per 4 servings

1 Tbsp

Thai Red Curry Paste

2 Tbsp

Fresh Cilantro , chopped

1/4 tsp

Chili Peppers

1 2/3 cups

GOYA® Coconut Milk

1/2 cup

Chicken Stock

7 oz

King Prawns , peeled

or thawed and drained Fish sauce to taste

2 cups

Canned Chickpeas , rinsed, drained

1 2/3 cups

Fresh Baby Spinach , thawed, drained

(optional)

to taste

Fish Sauce

Cooking Instructions

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Step 1

Preheat the Oil (1 Tbsp) 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 (1 Tbsp) , Fresh Cilantro (2 Tbsp) and Chili Peppers (1/4 tsp) , and stir-fry for 1 minute until fragrant.

Step 3

Add the GOYA® Coconut Milk (1 2/3 cups) and Chicken Stock (1/2 cup) and cook until it starts to simmer before reducing the heat. Simmer for 2 minutes.

Step 4

Add in the King Prawns (7 oz) and Canned Chickpeas (2 cups) . simmer for 3-4 minutes until the prawns are defrosted and warmed through.

Step 5

Stir in the Fresh Baby Spinach (1 2/3 cups) and add Fish Sauce (to taste) and switch off.

Step 6

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