King Crab Thai Curry with Coconut Jasmine Rice
Recipe courtesy of National Fisheries Institute.
Coconut Jasmine Rice:
1/2 cup regular or lite coconut milk from 1 (13.5 ounce) can (reserve remainder for Curried Crab Sauce)
1 1/2 cup chicken stock or broth
1 cup Jasmine rice
Curried Crab Sauce:
1 tablespoon pure sesame oil
1 teaspoon minced garlic
3 ounces thinly sliced button mushrooms (about 1 cup sliced)
3 ounces fresh or jarred roasted red pepper, sliced into thin strips (about 1/2 cup)
1 teaspoon freshly grated ginger or up to 2 teaspoon jarred sliced ginger
1/2 teaspoon "Thai Kitchen" or other brand green curry paste (more or less to taste)
2 teaspoons light brown sugar, packed
1 tablespoon soy sauce
1 tablespoon thinly sliced Thai basil (can substitute Italian basil)
Reserved coconut milk (about 1 cup)
1 (8-ounce) container Phillips King Crab meat, segmented into desired sized pieces
- For Jasmine Rice: Heat 1/2 cup of the coconut milk (reserve remaining coconut milk for the curry) with chicken stock in a 1-quart saucepan to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 minutes or until all liquid is absorbed.
- Meanwhile, prepare Curried Crab Sauce: Heat oil in sauté pan over medium heat. Sauté garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients, including remaining coconut milk,and simmer over low heat for 5 to 10 minutes. Do not boil.
- To Serve: Ladle Curried Crab Sauce over Coconut Jasmine Rice.
Makes 4 servings.
Source: Phillips Foods, Inc.
Recipe and photograph courtesy of National Fisheries Institute.