Crab-stuffed mini peppers

This recipe makes a great dinner party starter and can be made 2-3 hours ahead and reheated. It can be doubled to serve 8 people.

Stuffing

2 cloves	Garlic, crushed
2 Tbsp	Coriander, roots and stems, finely chopped
1 can	Crab meat, approx. 170g (Main)

Peppers

8	Vine-sweet mini peppers (Main)

Sauce

2 tsp	Canola oil
200 ml	Coconut cream
1 ½ Tbsp	Thai green curry paste
2 tsp	Fish sauce
1 tsp	Palm sugar, or use brown sugar
1 cup	Basil leaves
1 ½ Tbsp	Lemon juice

Directions

1. Pound the garlic and coriander to a paste. Drain the crab meat and finely chop. Combine with the paste and white pepper.
2. Cut the stem ends from the peppers to make caps. Reserve. Remove the seeds from the peppers then stuff with the crab mixture. Return the caps and secure with cocktail sticks.
3. Heat the oil in a wok on low then stir in 2 tablespoons of coconut cream. Add the curry paste and sizzle for 30 seconds. Add the remaining coconut cream, fish sauce and sugar and bring to a simmer. Place the peppers in the sauce. Cover and poach for about 20 minutes, until softened. Add a little hot water if the sauce is too thick. Add the basil leaves then serve.
4. Place 2 peppers on each serving plate, discard the cocktail sticks and drizzle with the coconut cream sauce and a little lemon juice, if preferred.

More mid-winter Christmas recipes from Jan

• Apple-glazed roast turkey
• Raspberry and white chocolate souffles