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Spicy stuffed chillies

Spicy stuffed chillies

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 with other dishes

These stuffed chillies are packed with flavour, great for spicing up a party menu

Nutrition:
NutrientUnit
kcal336
fat23g
saturates13g
carbs8g
sugars7g
fibre0g
protein23g
salt1.8g
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Ingredients

For the chillies

  • 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)

For the sauce

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2008

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A star rating of 5 out of 5.3 ratings
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