World Cuisine

  • 400 ml (14 fl oz) can coconut milk (reserve 4 tablespoons)
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 2 large eggs
  • 2½ tablespoons fish sauce
  • 300 g (10 oz) mixed seafood (such as small raw prawns, cod or haddock, cut into 1 cm/½ inch pieces, mussels without shells, small scallops and squid rings)
  • 8 big romano peppers
  • handful of Thai sweet basil leaves, spinach leaves or shredded cabbage
  • ½ teaspoon plain flour
  • 2 kaffir lime leaves, finely shredded
  • a few slices of red chilli

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 cm (½ inch) width, from each of the romano 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 chilli slices and serve with boiled rice or cooked noodles.

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