Nang Loy Recipe
chicken and shrimp stuffed banana pepper with yellow curry
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Ingredients
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Stuffed Banana Peppers
Method
Preparation and Cooking
- 1
Prepare the filling
In a skillet over medium heat, sauté chopped onion, minced garlic, and grated ginger until the onion is translucent. Add the shrimp and cook until they turn pink. Stir in the shredded chicken and yellow curry paste, mixing well. Pour in the coconut milk and let simmer for about 5 minutes. Season with salt and black pepper to taste. Remove from heat and stir in chopped cilantro and lime juice.
- 2
Stuff the peppers
Carefully cut the tops off the banana peppers and remove the seeds. Using a spoon, fill each pepper with the chicken and shrimp mixture, pressing gently to pack it in.
- 3
- 4
Serve
Remove from the oven and let cool slightly. Serve the stuffed banana peppers warm, garnished with additional cilantro if desired.
