Banana Chilli Stuffed with Crab and Chicken in Green Curry Sauce
Elevate your dinner table with this bold and aromatic recipe: Banana Chilli Stuffed with Crab and Chicken in Green Curry Sauce. This dish combines the delicate sweetness of crab meat and juicy shredded chicken, tucked into hollowed-out banana chillies for a vibrant presentation. Simmered in a luscious green curry sauce infused with rich coconut milk, fragrant garlic, and shallots, this recipe bursts with Thai-inspired flavors from green curry paste, fish sauce, and a hint of lime. Perfectly balanced with brown sugar and garnished with fresh coriander, basil leaves, and red chili slices, it’s a feast for both your eyes and palate. Serve these stuffed chillies hot alongside steamed jasmine rice or flatbread for an exotic meal that’s loaded with flavor, texture, and spice. Ready in under an hour, this recipe delivers restaurant-quality sophistication right in your own kitchen! Perfect for those searching for unique stuffed chili recipes, Thai curry ideas, or crab and chicken combinations.
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Recipe Information
Ingredients
- 6 pieces Banana chillies
- 200 grams Crab meat (cooked and shredded)
- 150 grams Chicken breast (cooked and shredded)
- 400 ml Coconut milk
- 3 tablespoons Green curry paste
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 2 pieces Shallots (finely diced)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Fresh coriander leaves (chopped)
- 2 tablespoons Vegetable oil
- 1 piece Red chili (sliced, for garnish)
- 8 leaves Basil leaves (for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (356°F).
Wash the banana chillies, then cut a slit lengthwise on each chili, being careful not to cut through completely. Gently deseed and remove the pith, leaving the chili hollow for stuffing.
In a mixing bowl, combine the crab meat, shredded chicken, 1 tablespoon of chopped coriander, salt, and pepper. Mix well until evenly combined.
Carefully stuff each banana chili with the crab and chicken mixture. Be sure not to overfill, so the chillies don't split open during cooking.
Heat 2 tablespoons of vegetable oil in a deep skillet over medium heat. Add the diced shallots and minced garlic, cooking until softened and fragrant, about 2 minutes.
Stir in the green curry paste and cook for another minute to release the aromas.
Add the coconut milk to the skillet and stir until the curry paste is fully dissolved. Bring to a gentle simmer.
Season the curry sauce with fish sauce, brown sugar, and lime juice. Stir well and taste; adjust seasoning as needed.
Place the stuffed banana chillies gently into the sauce, ensuring they are partially submerged. Cover the skillet with a lid and simmer on low heat for 15-20 minutes, or until the chillies are tender.
Carefully transfer the stuffed chillies to a serving dish. Spoon the green curry sauce over them, ensuring each chili is coated.
Garnish with fresh basil leaves, sliced red chili, and the remaining chopped coriander.
Serve hot with steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 43.8 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
