Thai-Style Stuffed Kamo Kamo

_INGREDIENTS:

• 1 Kamo kamo
• 1 small onion, finely diced
• 100g button mushrooms, diced
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, minced
• 100g green beans, diced
• 150g tofu, crumbled
• 1½ Tbsp soy sauce
• 1 Tbsp sweet chili sauce
• 1 tsp red curry paste (optional)
• ½ cup walnuts, chopped
• 20g fresh basil, chopped
• Juice of 1 lime
• Oil, for cooking
• Salt and pepper, to taste

_{INSTRUCTIONS:}

1. Preheat the oven to 180°C.
2. Slice the Kamo Kamo in half lengthwise and scoop out the seeds with a spoon.
3. Brush the flesh with oil and season with salt and pepper. Place cut-side down on a baking tray and bake for 30 minutes.
4. Make the Filling: Heat a large frying pan over medium heat with a drizzle of oil. Add the diced onion, ginger, and garlic, and sauté until soft and translucent.Add the mushrooms and cook for 2-3 minutes.
5. Crumble in the tofu and stir in the soy sauce, sweet chili sauce, and red curry paste (if using).
6. Squeeze in the lime juice and continue to cook for 3-5 minutes, stirring often.
7. Add the green beans and walnuts, cooking for another minute. Stir in the chopped basil and remove from heat.
8. Stuff the Kamo Kamo: Remove the baked Kamo Kamo from the oven and carefully flip it over. Spoon the warm Thai “mince” mixture into the Kamo Kamo halves, packing it in evenly. Return to the oven and bake for another 15 minutes.
9. Remove from the oven and cut each Kamo Kamo half in half again to serve. Garnish with fresh basil leaves on top and fresh red chili if you wish.