Garlic – 3 cloves
Coriander Roots – 2
Mushrooms – 3, quartered
Thai Red Curry Paste – 1 tsp
Egg – 1, lightly beaten
of 2 parts Soy Sauce and 1
part Lime Juice (or use Thai Fish Sauce) – 1 tblsp
Light Soy Sauce – 1 tblsp
Granulated Sugar – 1/2 tsp
Kaffir Lime Leaves – 3, finely chopped
Yellow Peppers – 4, halved lengthways and seeded
1. Finely chop the garlic cloves and coriander roots and pound them together. Scrapte into a bowl.
2. Finely chop the mushrooms and add to the garlic mixture, then stir in the thai red curry paste, beaten egg and the soy sauce- lime juice combination. Add the soy sayce, sugar and lime leaves.
3. 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.
4. Bring the water in the steamer to the boil, then lower the heat to a simmer. Steam the peppers for 15 minutes, or until the flesh is tender. Serve hot.