Spicy stuffed chillies

Spicy stuffed chillies

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(3 ratings)

Prep: 20 mins Cook: 15 mins


Serves 6 with other dishes
These stuffed chillies are packed with flavour, great for spicing up a party menu

Nutrition and extra info


  • kcal336
  • fat23g
  • saturates13g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein23g
  • salt1.8g
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For the chillies

  • 175g raw prawn, minced



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 85g water chestnut, drained
  • 450g pork mince
  • 2 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 5 tsp shaohsing wine (or dry sherry)
  • 2 tsp sesame oil
  • 2 tbsp grated fresh root ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

For the sauce

  • 2 tbsp vegetable oil
  • 1 tbsp red curry paste
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 400g can coconut milk


  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.

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Comments (4)

cakeanyone's picture

janet, what make of chillies did you use please?

cakeanyone's picture

janet, what make of chillies did you use please?

gervais's picture

Absolutely fantastic. Made them for over Christmas and just pulled them out from the freezer. The quality of your pans could be the reason for the burning as well as the type of cooktop,Kamila.I will make this again as everyone loved them just wished I'd made more the first time.

zradlo's picture

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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