King Crab Thai Curry with Coconut Jasmine Rice
Courtesy of AboutSeafood.com 4 Servings • 10 Min. Prep Time • 30 Min. Cook TimeIngredients |
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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 1/2 c.) |
1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger |
1/2 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, thinly stripped Thai basil (can substitute Italian basil) |
reserved coconut milk (about 1 c.) |
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COCONUT JASMINE RICE: |
1/2 c. regular or "Lite" coconut milk (1 - 13.5 oz. can, reserve the rest) |
1 1/2 c. chicken stock or broth |
1 c. Jasmine rice |
Directions:
1. To prepare Jasmine Rice: Heat liquids together in 1 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 min. or until all liquid is absorbed and rice is al dente.
2. Meanwhile, prepare Curry: Heat oil in sauté pan over med. heat. Saute garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients and simmer 5-10 min. or until rice is done. Do not boil.
3. To serve: Ladle curried crab over Coconut Jasmine Rice.
Source: Phillips Foods, Inc.
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