Vegetarian Thai Green Curry with Stuffed Peppers
Updated: Sep 7, 2021

I wanted to share another recipe from my final tasting exam of my Thai cuisine course. This recipe is for green curry with mushroom stuffed peppers. This is a surprisingly easy recipe to riff on and because the curry is made as a stand alone as a sauce, so it could be poured over any key ingredient you'd like! I've done it here with mushroom stuffed banana peppers, but it could go over a roasted eggplant or cauliflower or even a cut of beef braised in coconut milk. The sky's the limit!
This recipe will produce a much greener curry paste than pictured because I've added fresh Thai basil to the paste. Even though there is basil in the paste, the extensive cooking time reduces its flavor and aroma, so it is still recommended to do a quick infusion of fresh basil in the sauce before serving.
The posts for the other recipes from my final exam meal are:
Vegetarian Laab Kua (corn and tofu)
Sweet and Sour Prawn Lettuce Cups

Green Curry with Mushroom Stuffed Peppers
Serves 4
Green Curry Ingredients
1.5 cup coconut cream (use Aroy D coconut milk)
1 cup medium coconut milk (50/50 Aroy D coconut milk and water)
3 lime leaves
20g Thai basil
20g fish sauce
5g palm sugar
Stuffed Peppers Ingredients
4 banana peppers (large as possible)
100g oyster mushrooms, shredded
100g shiitake mushrooms, chopped
20g garlic, mined
3 coriander roots, minced
5g white pepper
5g chili flakes
20g cooked rice
20g cooking oil