Preheat the Oil (1 Tbsp) in a saucepan over medium heat and fry the Red Chili Peppers (2) for about 5 minutes until soft.
2.
Add the Scallions (1 bunch), Thai Red Curry Paste (1 Tbsp), Fresh Cilantro (2 Tbsp) and Chili Peppers (as needed), and stir-fry for 1 minute until fragrant.
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.
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.
5.
Stir in the Fresh Baby Spinach (1 2/3 cups) and add Fish Sauce (to taste) and switch off.
6.
Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
Nutrition Per Serving
CALORIES
419
FAT
28.5 g
PROTEIN
22.1 g
CARBS
23.2 g
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