Spicy stuffed chillies

30-60 minutes 400 kcal or less asian buffet celebration recipes chilli chillies coconut milk dinner party recipes fish sauce oarty food pork mince prawn prawns starter recipes thai recipes water chestnut water chestnuts

N/A

Serves 6 with other dishes

Source

Ingredients

175g raw prawn , minced

85g water chestnut , drained

450g pork mince

2 tsp fish sauce

5 tsp shaohsing wine (or dry sherry)

2 tsp sesame oil

2 tbsp grated fresh root ginger

1 spring onion , finely chopped

16 long, mild green chillies (if you can't find them, use red and yellow Romano peppers, quartered)

2 tbsp vegetable oil

1 tbsp red curry paste

1 tbsp palm sugar

1 tbsp fish sauce

400g can coconut milk

Method

Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.

Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.

Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.