Oil (1 Tbsp)
in a saucepan over medium heat and fry the
Red Chili Peppers (2)
for about 5 minutes until soft.
Scallions (1 bunch)
Thai Red Curry Paste (1 Tbsp)
Fresh Cilantro (2 Tbsp)
Chili Peppers (1/4 tsp)
, and stir-fry for 1 minute until fragrant.
Coconut Milk (1 2/3 cups)
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 oz)
Canned Chickpeas (2 cups)
. simmer for 3-4 minutes until the prawns are defrosted and warmed through.
Stir in the
Fresh Baby Spinach (1 2/3 cups)
Fish Sauce (to taste)
and switch off.
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.