Spicy Stuffed Chillies

Name: Spicy Stuffed Chillies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Thai
Ingredients: 175 g raw minced prawn; 450 g ground pork; 85 g drained water chestnuts, finely chopped; 2 tbsp grated fresh ginger; 1 spring onion, finely chopped; 3 tsp fish sauce, divided (2 tsp for filling, 1 tbsp for sauce); 5 tsp Shaoxing wine or dry sherry; 2 tsp sesame oil; 16 long mild green chillies, seeded; 2 tbsp vegetable oil; 1 tbsp red curry paste; 1 tbsp palm sugar; 400 ml canned coconut milk; 100 ml water

Recipe GLPRcc1a9b2d50fd40

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Thai

Appetizer

45 min

285 cal

Servings: 10

Tender green chillies filled with a fragrant mixture of minced pork and prawns, studded with water chestnuts and ginger, then gently simmered in a coconut-curry sauce. This Southeast Asian-inspired dish delivers warmth and depth with layers of fish sauce, sesame oil, and Shaoxing wine. Serve as a vibrant main course that can be prepared ahead and reheated.

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Ingredients

175 g raw minced prawn

450 g ground pork

85 g drained water chestnuts, finely chopped

2 tbsp grated fresh ginger

1 spring onion, finely chopped

3 tsp fish sauce, divided (2 tsp for filling, 1 tbsp for sauce)

5 tsp Shaoxing wine or dry sherry

2 tsp sesame oil

16 long mild green chillies, seeded

2 tbsp vegetable oil

1 tbsp red curry paste

1 tbsp palm sugar

400 ml canned coconut milk

100 ml water

Directions

Combine the minced prawn, ground pork, chopped water chestnuts, ginger, spring onion, 2 teaspoons fish sauce, Shaoxing wine, and sesame oil in a bowl. Mix gently with a spoon until just combined into a loose, even paste. Do not overmix.
Prepare the chillies: using a small sharp knife, carefully slit each chilli lengthwise. With a teaspoon, scrape out the seeds and white membrane, being careful not to tear the flesh. Pat dry with paper towels.
Spoon the filling evenly into each chilli cavity, packing it in firmly. The mixture should fill each chilli generously but not overflow. Use a toothpick to secure the opening of each stuffed chilli.
Heat the vegetable oil in a large, shallow pan or wok over medium heat. Once shimmering, add the red curry paste and stir gently for 2 minutes until the paste becomes fragrant and dissolves into the oil.
Add the palm sugar and 1 tablespoon fish sauce. Increase the heat to medium-high and cook, stirring constantly, for 5 minutes. The sauce should deepen slightly in color and smell rich and aromatic.
Pour in the coconut milk and stir well until smooth. Bring to a gentle boil, then add the 100 ml of water and stir to combine. The sauce should be creamy and cohesive.
Carefully arrange the stuffed chillies in the sauce in a single layer. Reduce the heat to low, cover the pan with a lid, and simmer gently for 10 minutes. The chillies should be tender but still hold their shape.
Remove from the heat. Gently transfer the stuffed chillies to a serving dish, pour the sauce over them, and serve while warm. This dish can be prepared up to 1 day ahead and gently reheated before serving.

Comments

Grocery List Plus Editorial Staff3.75

This Southeast Asian stuffing works well for ten servings and costs reasonably—prawns and pork are standard at Charlotte grocers, and the aromatics (ginger, spring onion) are reliable—but you will need to hunt for shaoxing wine and fish sauce, either at an Asian specialty store or a well-stocked Harris Teeter, and that second stop adds real friction to a weeknight. The stated 45 minutes ignores the time to seed and char the fresh chillies, prep the prawn and pork, and mince the fillings by hand if you lack a processor; budget closer to 70 minutes. The dish does not reheat well—the chilli texture softens further and the filling dries out—so it is best served the same night, which limits leftovers for families who work staggered schedules.