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King Crab Thai Curry with Coconut Jasmine Rice
October 31, 2007
1 Min Read
From: Phillips Seafood Restaurants and
Phillips Foods, Inc. Yield: 4 servings.
Curry:
16 oz. Phillips King Crab Meat, segmented into desired pieces
2 Tbsp. pure sesame oil
2 tsp. minced garlic
6 oz. thinly sliced button mushrooms
6 oz. fresh or jarred roasted red peppers, sliced into thin strips
2 tsp. freshly grated ginger, or up to
2 Tbsp. jarred sliced ginger
1 tsp. Thai Kitchen® or other brand green curry paste (more or less, to taste)
1 Tbsp. light brown sugar
2 Tbsp. soy sauce
2 Tbsp. chiffonade or thinly stripped Thai basil (can substitute Italian basil)
2 13.5 oz. cans coconut milk, 1 cup (approximate), reserved for rice
Coconut Jasmine Rice:
1 cup regular or light coconut milk
3 cups chicken stock or broth
2 cups jasmine rice
For jasmine rice: Heat liquids together
in saucepot to boil. Stir in rice, reduce heat
to simmer and cook covered for 20 minutes,
or until all liquid is absorbed and rice
is al dente.
For curry: Heat oil in saute pan over
medium heat. Saute garlic and mushrooms
until mushrooms release their juices
and the juices are reabosrbed. Stir in all remaining
ingredients and simmer for 5 to 10
minutes, or until rice is done. Do not boil.
To serve: Ladle curried crab over coconut
jasmine rice.
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