King Crab Thai Curry with Coconut Jasmine Rice

Number of Servings:

4

Ingredients:

1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces

1 Tbsp. Pure Sesame Oil

1 tsp. Minced garlic

3 oz. thinly sliced button mushrooms (about 1 c. sliced)

3 oz. fresh or jarred roasted red pepper, sliced into thin strips (about ½ c.)

1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger

½ tsp. "Thai Kitchen" or other brand Green Curry Paste (more or less to taste)

2 tsp. Light brown Sugar

1 Tbsp. soy sauce

1 Tbsp, "chiffonade" or thinly stripped Thai basil (can substitute Italian basil)

Reserved coconut milk (about 1 c.)

Coconut Jasmine Rice

½ cup regular or "Lite" Coconut Milk (1 - 13.5 oz. can, reserve the rest)

1 ½ c. chicken stock or broth

1 c. Jasmine Rice

Instructions:

Prepare Jasmine Rice: Heat liquids together in 1 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 minutes or until all liquid is absorbed and rice is al dente.
Meanwhile, prepare Curry: Heat oil in saute pan over medium heat. Saute garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients and simmer 5-10 minutes or until rice is done. Do not boil. Serve: Ladle curried crab over Coconut Jasmine Rice

Source: Phillips Foods, Inc.

Recipes

King Crab Thai Curry with Coconut Jasmine Rice

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National Fisheries Institute