Step 1

Preheat the oil in a saucepan over medium heat and fry the peppers for about 5 mins until soft

Step 2

Then add the spring onions, Thai curry paste, chopped coriander and chilli and stir-fry for 1 min until fragrant.

Step 3

Add the coconut milk and chicken stock and cook until it starts to simmer before reducing the heat. Simmer for 2 mins.

Step 4

Add in the prawns and chickpeas and simmer for 3-4 mins until the prawns are defrosted and warmed through.

Step 5

Stir in the spinach and add fish sauce to taste and switch off.  Serve over rice, a sprinkle of crispy shallots and some fresh coriander.