Recipe Ingredient

Stuffed Sweet Peppers

• 4 Yellow Bell Peppers, halved lengthways and seeded
• 3 Garlic Cloves, finely chopped
• 2 Fresh Cilantro (Coriander) roots, finely chopped
• 1 Eggs, lightly beaten
• 3 c. Mushrooms, quartered
• 1 tbsp. Light Soy Sauce
• 1/2 tsp. Granulated Sugar
• 3 Kaffir Lime Leaves, finely chopped
• 1 tsp. Thai Red Curry Paste

• 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, then stir in the curry paste, egg, sauces, sugar and lime leaves.
• Place the pepper halves in a single layer in a steamer basket. Spoon the mixture loosely into the pepper halves.
• Bring the water in the steamer to the boil, then lower the heat to a simmer. Steam until the flesh feels tender when tested with a knife tip. Serve hot.