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Recipe by John Torode

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1. 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.
2. 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.
3. 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.

336 kcalories, protein 23g, carbohydrate 8g, fat 23 g, saturated fat 13g, fibre 0g, salt 1.8 g

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• kamila

  04 October 2009

  kamila rated and commented on this recipe

  

  this was very nice and tasty.I couldn't find green chillies so used romano peppers,halved.when I was making the sauce,it sais to add sugar + the fish sauce,then increase the heat and cook for 5 mins,well mine started to burn after few mins so I took it off the heat stirring all the time and it just turned black-burned completely!I didn't understand why that happened,but luckyly I had enough ingredients so made it again,this time I added the coconut milk after just few minutes to stop it from burning again.and it worked,enjoyed it very much!

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Ingredients

FOR THE CHILLIES

• 175g raw prawns , minced
• 85g water chestnuts , 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)

FOR THE SAUCE

• 2 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 400g can coconut milk

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Difficulty and servings

Serves 6 with other dishes

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

FOR THE CHILLIES

• 175g raw prawns , minced
• 85g water chestnuts , 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)

FOR THE SAUCE

• 2 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 400g can coconut milk

336 kcalories, protein 23g, carbohydrate 8g, fat 23 g, saturated fat 13g, fibre 0g, salt 1.8 g

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