Name: Thai-style stuffed capsicum
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Tamarind sauce; 120 gram palm sugar, grated; 1/4 cup (60ml) fish sauce; 2 tablespoon tamarind purée; 1 cup cooked jasmine rice (from 1/3 cup raw); 350 gram pork mince; 2 kaffir lime leaves, finely shredded; 2 tablespoon finely chopped coriander, plus sprigs to serve; 1 tablespoon soy sauce; 3 small capsicum (red and yellow), quartered, seeded, pith removed; 1/4, cup (60ml) vegetable oil

Thai-style stuffed capsicum

Fragrant and flavourful Thai-styled stuffed capsicum; great for snacks, sharing or side dishes.

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Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

Tamarind sauce

120 gram palm sugar, grated

1/4 cup (60ml) fish sauce

2 tablespoon tamarind purée

1 cup cooked jasmine rice (from 1/3 cup raw)

350 gram pork mince

2 kaffir lime leaves, finely shredded

2 tablespoon finely chopped coriander, plus sprigs to serve

1 tablespoon soy sauce

3 small capsicum (red and yellow), quartered, seeded, pith removed

1/4, cup (60ml) vegetable oil

Method

1.Combine rice, pork mince, lime leaves, coriander and soy sauce in a bowl. Mix well. Using a teaspoon, fill each capsicum quarter with rice mixture until slightly bulging. Smooth over with a wet hand.

2.To make sauce, stir palm sugar, fish sauce, tamarind purée and 1/3 cup water in a small saucepan on medium heat to combine. Reduce heat to low and simmer for 10 minutes, until syrupy. Strain and set aside.

3.Meanwhile, heat oil in a frying pan on medium. Place capsicum in pan, rice-side down. Cook for 4 minutes each side, until lightly browned and cooked through. Serve with coriander, if you like, and pour over sauce.

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Ingredients

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