15 Min Thai Red Prawn Curry
Try this 15 Min Thai Red Prawn Curry recipe, or contribute your own.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- rice
- 1 tbsp oil
- to serve:
- fresh coriander
- for the thai red prawn curry:
- 2 red peppers deseeded and finely chopped
- 4 spring onions (scallions) finely sliced
- 1 tbsp thai red curry paste
- 1 tsp chopped coriander (i used iceland's frozen coriand
- 1/4 tsp chopped chilli (i used iceland's frozen chilli)
- 400 ml (1.7 cups) coconut milk
- 125 g (1/2 cup) chicken stock
- 200 g (7oz) frozen peeled cooked king prawns
- 400 g (14oz) tin chickpeas rinsed and drains
- 50 g (1.7oz) frozen whole spinach thawed and drained (optional)
- fish sauce taste
- crisp fried shallots
- Carbohydrate 73.954896875 g
- Cholesterol 0 mg
- Fat 14.1106625273894 g
- Fiber 1.20337495587766 g
- Protein 6.595915625 g
- Saturated Fat 1.91448437854637 g
- Serving Size 1 1 Serving (300g)
- Sodium 4.639375 mg
- Sugar 72.7515219191223 g
- Trans Fat 0.737649688814414 g
- Calories 457 calories
Preheat the oil in a saucepan over medium heat and fry the peppers for about 5 mins until softThen add the spring onions, Thai curry paste, chopped coriander and chilli and stir fry for 1min 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 simmer for 3-4 mins until the prawns are defrosted and warmed through.Stir in the spinach and add fish sauce to taste and serve over rice, a sprinkle of crispy shallots and some fresh coriander.
