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 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 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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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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