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20 • minutes
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4 • serves
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Thai Prawn Dumpling Red Curry

5/5 (2)


  • For the Curry
  • tick12 Pre-made prawn dumplings (we love United Food)
  • tick1 tbsp Chantal Organic Coconut Oil, melted
  • tick1 onion - thinly sliced
  • tick1 tbsp sliced fresh ginger
  • tick1 tbsp chopped fresh garlic
  • tick3 tbsp red curry paste
  • tick1 tbsp Chantal Organics Classic Smooth Peanut Butter
  • tick1 can (400ml) Chantal Organics Coconut Milk
  • tick1 cup chicken stock (we love Simon Gault)
  • tick¼ cup sliced bamboo shoots (canned)
  • tick2 tsp raw sugar
  • tick3 large courgettes - spiralized into noodles
  • To serve
  • tick1 lemon - wedges
  • tick1 spring onion - sliced thinly
  • tickA handful fresh coriander (we love Superb Herb)
  • tickA handful fresh chives (we love Superb Herb)
  • tickWe used a Le Creuset heavy based pot to make our curry


  • Step 1.

    In a large pot over a medium heat, fry off the off the onion, ginger and garlic in coconut oil until soft and translucent. Add the red curry paste and peanut butter and fry off for a further minute.

  • Step 2.

    Add the coconut cream and stock to the pot, bring to the boil and then turn down to a gentle simmer. Taste and add sugar if necessary.

  • Step 3.

    Add the prawn dumplings and bamboo shoots and simmer for 5 minutes.

  • Step 4.

    Divide the courgette noodles between bowls and pour over the satay curry. Top with dumplings, coriander, chives, spring onion and lemon. Devour!

Chantal Organics Products used

Coconut Milk
Coconut Oil Deodorised/Neutral
Classic Smooth Peanut Butter

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5/5 (2)

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