Spicy stuffed chillies

Name: Spicy stuffed chillies
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 175 grams raw prawn, minced; 85 grams water chestnut, drained; 450 grams pork mince; 2 teaspoons fish sauce; 5 teaspoons shaohsing wine (or dry sherry); 2 teaspoons sesame oil; 2 Tbsps grated fresh root ginger; 1 spring onion, finely chopped; 16 long, mild green chillies (if you cant find them, use red and yellow Romano peppers, quartered); 2 Tbsps vegetable oil; 1 Tbsp red curry paste; 1 Tbsp palm sugar; 1 Tbsp fish sauce; 400 grams coconut milk

Spicy stuffed chillies could be just the dairy free recipe you've been looking for. This recipe makes 6 servings with 459 calories, 21g of protein, and 38g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have curry paste, fish sauce, fish sauce, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in around 35 minutes.

Instructions

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.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Toothpicks

Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins.

Ingredients you will need

Curry Paste

Sauce

Cooking Oil

Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time.

Ingredients you will need

Fish Sauce

Sugar

Add the coconut milk and bring to the boil, then add 100ml water and stir well.

Ingredients you will need

Coconut Milk

Water

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.

Ingredients you will need

Chili Pepper

Equipment

Toothpicks

Ingredients

Servings:

175grams

raw prawn, minced 85grams

water chestnut, drained 450grams

pork mince 2teaspoons

fish sauce 5teaspoons

shaohsing wine (or dry sherry)2teaspoons

sesame oil 2Tbsps

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)2Tbsps

vegetable oil 1Tbsp

red curry paste 1Tbsp

palm sugar 1Tbsp

fish sauce 400grams

coconut milk

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.