Stuffed Sweet Peppers from Thai Food and Cooking by Judy Bastyra and Becky Johnson
This is an unusual recipe in that the stuffed peppers are steamed rather than baked, but the result is beautifully light and tender. The filling incorporates typical Thai ingredients such as red cu...
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Ingredients
- 400 g/14 oz/3 cups mushrooms, quartered
- 2 coriander (cilantro) roots, finely chopped
- 3 garlic cloves, finely chopped
- 2 1/2 ml/½ tsp granulated sugar
- 3 kaffir lime leaves, finely chopped
- 4 yellow (bell) peppers, halved lengthways and seeded
- 5 ml/1 tsp Thai red curry paste
- 1 egg, lightly beaten
- 15 ml/1 tbsp Thai fish sauce
- 15 ml/1 tbsp light soy sauce
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