Coconut Crab Curry

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Coconut Crab Curry

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
3 cloves Garlic Thinly sliced and crushed
Size of thumb Ginger Thinly sliced and crushed
1/4 Onion Thinly sliced
1 tablespoon Thai Red Curry Paste
1 can Coconut Milk
2 teaspoons Fish Sauce
1 Green Bell Pepper Thinly sliced
1 small Carrot Thinly sliced (into discs)
10 Basil Leaves
1 cup Crab Meat Sliced into small chunks; substitute with real crab meat
1/4 small Pineapple Sliced into small chunks

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Features:
    Cuisine:

    Crab or crabmeat in a spicy Thai red curry sauce

    • 20 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat a large pot over medium high heat. When hot, cover the base of the pot with vegetable oil. Toss in the garlic, ginger and onion, stir frying with a spatula until browned and fragrant, about 2-3 minutes.

    2
    Done

    Add Thai red curry paste and toss to combine, about 30 seconds.

    3
    Done

    Add 1/3 of the coconut milk and mix well until Thai red curry paste is fully combined. Consistency should be relatively thick at this point. Add remaining coconut milk.

    4
    Done

    Add fish sauce, green bell peppers, carrots and half of the basil leaves. Cook until curry sauce starts to boil and vegetables are fully cooked, about 8 minutes.

    5
    Done

    Add crabmeat and pineapple slices. Mix well to combine, cooking for 1-2 minutes. Turn off heat. Transfer to serving bowls over rice and garnish with remaining basil leaves. Enjoy hot!

    Rebecca Chan

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