Spicy stuffed chillies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 with other dishes
Skip to ingredients
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.
