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 (4)
,
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
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.
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