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20 December 2012,23:34 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Mix the coconut milk, curry paste, eggs, fish sauce and seafood together in a bowl. Half - fill a wok or steamer pan with water, cover and bring to the boil over a medium heat.
  • Cut out a long sliver, about 1 inch width, from each of the romana peppers. Remove the seeds and membrane from each 'case'. Then clean and dry them.
  • Place a few basil or spinach leaves or some shredded cabbage in the bottom of each pepper case. Spoon the seafood mixture into each pepper, almost to the top.
  • Place on a plate that fits in a bamboo steamer basket or on a steamer rack inside the wok. Cover and steam for 15 - 18 minutes.
  • Meanwhile, mix the flour and reserved coconut milk in a small saucepan until smooth. Stir and cook over a medium heat for 2 - 3 minutes or until thick.
  • Spoon a little of it on top of the peppers. Garnish with kaffir lime leaves and chili slices.
  • serve with boiled rice or cooked noodles.


  • 750 ml coconut milk
  • 6 tablespoons red curry paste
  • 4 large eggs
  • 5 tablespoons fish sauce
  • 500 grams mixed seafood
  • 15 big Romano peppers
  • Thai sweet basil leaves, spinach leaves or shredded cabbage
  • 1 teaspoon plain flour
  • 4 kaffir lime leaves, finely shredded
  • A few slices of red chili

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