08 January 2013,22:12 by
Ponmathi Srilekha.S

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The stuffed peppers are steamed rather than baked, but the result is beautifully light and tender. The filling incorporates the typical Thai ingredients such as red curry paste and fish sauce. Kaffir lime leaves also add a delicate citrus flavour.
Serves :

Preparation Method :

  • Finely chop the garlic cloves and coriander roots.
  • In a mortar or spice grinder pound or blend the garlic with the coriander roots. Scrape into a bowl.
  • Put the mushrooms in a food processor and pulse briefly until they are finely chopped.
  • Add to the garlic mixture, and then stir in the Thai red curry paste, beaten egg, and Thai fish sauce.
  • Add the soy sauce, sugar, and lime leaves.
  • Place the pepper halves in a single layer in a steamer basket.
  • Spoon the mixture loosely into the pepper halves. Do not pack the mixture down tightly or the filling will dry out too much.
  • Bring the water in the steamer to boil, then lower the heat to a simmer.
  • Steam the peppers for 15 minutes, or until the flesh is tender. Serve hot.


  • 3 garlic cloves coriander (cilantro) roots
  • 400 grams mushrooms, quartered
  • 1 teaspoon Thai red curry paste
  • 1 egg, lightly beaten
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon light soy sauce
  • ½ teaspoon granulated sugar
  • 3 kaffir lime leaves, finely chopped
  • 4 yellow (bell) peppers, halved lengthways and seeded

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