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
      Water chestnuts

      Water chestnuts

      war-ta chest-nutz

      An ingredient with a very unusual, utterly reliable crunch and

    • 450g pork mince
    • 2 tsp fish sauce
      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 onions

      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

      Fish sauce

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

    • 400g can coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…


    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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    29th Jan, 2011
    janet, what make of chillies did you use please?
    29th Jan, 2011
    janet, what make of chillies did you use please?
    25th Apr, 2010
    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.
    4th Oct, 2009
    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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