This recipe makes a great dinner party starter and can be made 2-3 hours ahead and reheated. It can be doubled to serve 8 people.
Stuffing
| 2 cloves | Garlic, crushed |
| 2 Tbsp | Coriander, roots and stems, finely chopped |
| 1 can | Crab meat, approx. 170g (Main) |
Peppers
| 8 | Vine-sweet mini peppers (Main) |
Sauce
| 2 tsp | Canola oil |
| 200 ml | Coconut cream |
| 1 ½ Tbsp | Thai green curry paste |
| 2 tsp | Fish sauce |
| 1 tsp | Palm sugar, or use brown sugar |
| 1 cup | Basil leaves |
| 1 ½ Tbsp | Lemon juice |
Directions
- Pound the garlic and coriander to a paste. Drain the crab meat and finely chop. Combine with the paste and white pepper.
- Cut the stem ends from the peppers to make caps. Reserve. Remove the seeds from the peppers then stuff with the crab mixture. Return the caps and secure with cocktail sticks.
- Heat the oil in a wok on low then stir in 2 tablespoons of coconut cream. Add the curry paste and sizzle for 30 seconds. Add the remaining coconut cream, fish sauce and sugar and bring to a simmer. Place the peppers in the sauce. Cover and poach for about 20 minutes, until softened. Add a little hot water if the sauce is too thick. Add the basil leaves then serve.
- Place 2 peppers on each serving plate, discard the cocktail sticks and drizzle with the coconut cream sauce and a little lemon juice, if preferred.