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. Heat until sizzling. 6. Add curry paste and stir for 5 minutes. 7. Add remaining coconut milk, fish sauce and palm sugar. 8. Place the stuffed chillies in the simmering sauce and cook until the chillies are tender, about 15-20 minutes. 9. Remove chillies from the sauce and place on a serving platter. 10. Stir the basil into the sauce. 11. Remove from heat and pour sauce over chillies. ---------------------------------------------------------------------------
Nutrition
Ingredients
