Ingredients
The following ingredients have 4 Servings
- 1 tbsp oil
- 2 red peppers (deseeded and finely chopped)
- 4 spring onions (scallions) finely sliced
- 1 tbsp Thai red curry paste
- 2 tbsp chopped coriander (cilantro)
- 1/4 tsp chopped chilli
- 1.7 cups (400 ml) coconut milk
- 1/2 cup (125 g) chicken stock
- 7 oz (200 g) frozen peeled cooked king prawns
- 14 oz (400 g) tin chickpeas (rinsed and drained)
- 1.7 oz (50 g) fresh baby spinach (optional, thawed and drained)
- Fish sauce to taste
- Rice
- Fresh coriander
Instruction
- Preheat the oil in a saucepan over medium heat and fry the peppers for about 5 mins until soft
- Then add the spring onions, Thai curry paste, chopped coriander and chilli and stir-fry for 1 min until fragrant.
- Add the coconut milk and chicken stock and cook until it starts to simmer before reducing the heat. Simmer for 2 mins.
- Add in the prawns and chickpeas and simmer for 3-4 mins until the prawns are defrosted and warmed through.
- Stir in the spinach and add fish sauce to taste and switch off. Serve over rice, a sprinkle of crispy shallots and some fresh coriander.
