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20 • minutes
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4 • serves
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Easy

Thai Prawn Dumpling Red Curry

5/5 (2)

Ingredients

  • 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

instructions

  • 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

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Coconut Milk
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Coconut Oil Deodorised/Neutral
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Classic Smooth Peanut Butter

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5/5 (2)


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