Banana Chilli Stuffed With Crab and Chicken in Green Curry Sauce

• 2 garlic cloves
• 1 tablespoon coriander, chopped
• 250 g ground chicken
• 250 g crabmeat
• 12 teaspoon white pepper, ground
• 4 -6 banana chilies
• 400 ml coconut milk
• 1 tablespoon vegetable oil
• 14 cup green curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup Thai basil

1. In a mortar, pound the garlic and coriander to a paste.
2. Combine with chicken mince, crabmeat and white pepper in a mixing bowl.
3. Cut tops off the banana chillies and remove the seeds and ribs.
4. Stuff the chillies with the chicken and crab mix.
5. Skim thick cream from the top of the can of coconut milk and combine with vegetable oil in a wok.
6. Heat until sizzling.
7. Add curry paste and stir for 5 minutes.
8. Add remaining coconut milk, fish sauce and palm sugar.
9. Place the stuffed chillies in the simmering sauce and cook until the chillies are tender, about 15-20 minutes.
10. Remove chillies from the sauce and place on a serving platter.
11. Stir the basil into the sauce.
12. Remove from heat and pour sauce over chillies.

garlic, coriander, ground chicken, crabmeat, white pepper, banana chilies, coconut milk, vegetable oil, green curry, fish sauce, palm sugar, basil

Taken from www.food.com/recipe/banana-chilli-stuffed-with-crab-and-chicken-in-green-curry-sauce-268606 (may not work)