Monday, August 17, 2009

Crab in Thai Red Curry

1 whole large crab, cleaned and cracked
1 can coconut milk
1 tablespoon red curry paste (available in most oriental markets)
1 tablespoon lemon or lime juice
1 green onion sliced into ¼" pieces
1 red pepper sliced into ¼" pieces
(Use a green chili instead if you prefer spicy food.)
1 tablespoon cooking oil
½ tsp. fish sauce
¼ cup sugar
In a large frying pan or wok, heat 1 tablespoon of cooking oil with 1 tablespoon of red curry paste.
When it starts to bubble, add the coconut milk, sugar, and lemon juice to taste.
Now let it simmer for 3 to 5 minutes add 1/2 can of water (use the coconut milk can) then add the crab.

Cover and let cook over medium heat until the crab is cooked.

Sprinkle green onion on top before serving.
Serve with steamed white rice, but don't forget the Thai Beer!

No comments:

Post a Comment