Ingredients for Banana Chilli Stuffed With Crab And Chicken In Green Curry Sauce
- Garlic Cloves
- 1/4 cup fresh coriander
- Ground Chicken
- 150g crab meat
- Pinch of white pepper
- Chilies
- 400ml can of coconut milk
- 2 tablespoons vegetable oil
- Green Curry Paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- Thai Basil
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How to Make Banana Chilli Stuffed With Crab And Chicken In Green Curry Sauce
- Pound 4 cloves garlic and 1/4 cup fresh coriander to a smooth paste in a mortar and pestle.
- In a mixing bowl, combine the paste with 150g ground chicken, 150g crab meat, and a pinch of white pepper. Mix well.
- Cut the tops off 10-12 banana chilies. Carefully remove the seeds and ribs.
- Fill each chili generously with the chicken and crab mixture.
- Skim 1/4 cup thick cream from the top of a 400ml can of coconut milk. Heat 2 tablespoons vegetable oil in a wok over medium-high heat until shimmering.
- Add 2 tablespoons green curry paste and stir-fry for 5 minutes until fragrant.
- Pour in the remaining coconut milk (375ml), 2 tablespoons fish sauce, and 1 tablespoon palm sugar. Bring to a gentle simmer.
- Gently place the stuffed chilies into the simmering sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chilies are tender.
- Remove the chilies from the sauce and arrange them on a serving platter.
- Stir in 1/4 cup fresh basil leaves into the sauce.
- Remove from heat and pour the sauce over the chilies.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
23g
Fat
105g
Carbs
3g
