0.0 – 0 reviews • Curry Recipes
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
30 min |
| Yield: |
6 servings |
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
30 min |
| Yield: |
6 servings |
Ingredients
- 2 red bell peppers, julienned
- 1 bulb fennel, julienned
- 1 yellow onion, julienned
- 2 ounces olive oil
- 1 cup Thai-style red curry paste
- 12 cups coconut milk
- 2 cup shrimp stock or chicken or vegetable stock
- 1 cup bamboo shoots
- 1/2 cup fish sauce
- 1/4 cup fresh squeezed lime juice
- 1/4 cup granulated sugar
- 1 pound lump crabmeat
- 1 cup fresh Thai basil leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 3 kaffir lime leaves, julienned (if available)
- 6 servings jasmine rice, steamed
Instructions
- Saute the bell peppers, fennel and onions in the olive oil in a large, heavy-bottomed braising pot until soft. Turn the heat to medium, add the curry paste and continue to saute for 4 minutes, being careful not to burn.
- Add the coconut milk, shrimp stock, bamboo shoots, fish sauce, lime juice and sugar. Stir together and simmer for 45 minutes over low heat.
- When ready to serve, stir in the crab, Thai basil, cilantro, mint and lime leaves to heat through. Serve with the rice in a large bowl.